Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp / 15 ml | canola oil |
| 1 cup / 250 ml | chopped onion |
| 2 | cloves garlic, crushed |
| 2 cups / 500 ml | cubed sweet potatoes |
| 1 cup / 250 ml | sliced carrots |
| 1/2 cup / 125 ml | chopped celery |
| 1 can / 540 ml | chickpeas, drained and rinsed well |
| 1 can / 796 ml | diced tomatoes |
| 1/4 cup / 50 ml | dried apricots, coarsely chopped |
| 1/4 cup / 50 ml | raisins |
| 1 tsp / 5 ml | cinnamon |
| 1/2 tsp / 2 ml) | each of ground ginger, turmeric and nutmeg |
| 1 | bay leaf |
Directions
In a large saucepan, heat oil over medium heat. When pan is hot, add onion and sauté for 8 to 10 minutes. Add garlic; sauté another minute.
Add sweet potatoes, carrots, celery, chickpeas, tomatoes, apricots, raisins, cinnamon, ginger, turmeric, nutmeg, and bay leaf. Cover and bring to a boil; reduce heat and simmer for 45 minutes. Serve warm.
Serves 6.
Per 1 1/3 cup (325 ml): 236 calories, 8 g protein, 4 g total fat (0 g saturated fat), 46 g carbohydrate, 7 g fibre, 0 mg cholesterol, 368 mg sodium
Source: Leslie Beck's Healthy Kitchen