Mediterranean Sweet Potato and Chickpea Stew

Instructions

1. 1

   Peel and dice the sweet potatoes into small cubes.

2. 2

   Drain and rinse the chickpeas.

3. 3

   Chop the red bell pepper, zucchini, and onion into small pieces.

4. 4

   Mince the garlic cloves.

5. 5

   In a large pot, heat the olive oil over medium heat.

6. 6

   Add the onion and garlic to the pot and sauté until the onion becomes translucent.

7. 7

   Stir in the cumin, paprika, and oregano, and cook for another minute until fragrant.

8. 8

   Add the sweet potatoes, red bell pepper, and zucchini to the pot, and stir to combine.

9. 9

   Pour in the canned tomatoes and chickpeas, and stir well.

10. 10

    Season with salt and pepper to taste.

11. 11

    Bring the stew to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.

12. 12

    Adjust seasoning if necessary and serve hot.