The warm aromatic spices will bring the whole family running into the kitchen for dinner.
10 mL (2 tsp) canola oil
1 medium onion, diced
10 mL (2 tsp) ground cinnamon
10 mL (2 tsp) ground cumin
10 mL (2 tsp) ground coriander
A pinch of chili flakes (optional)
2 cloves of garlic, minced
1 large or 2 small sweet potatoes, peeled + chopped (½ inch pieces)
375 mL (1 ½ cups) peas, frozen
1 can (750 mL/28 oz) no salt added tomatoes, crushed
750 mL (3 cups) no salt added vegetable broth
1 can (540 mL/19 oz can) no salt added chickpeas, drained and rinsed
In a saucepan, heat oil over medium heat and cook onion for 3 minutes or until softened. Add cinnamon, cumin, coriander, chili flakes (optional) and garlic and stir, cooking over low heat for about another 2 minutes.
Add sweet potatoes, frozen peas and tomatoes and stir to coat vegetables in spices and oil.
Add the vegetable broth. Bring to a boil, reduce heat and simmer until the sweet potatoes are tender (about 25 minutes).
Stir in the chickpeas and simmer another 5 minutes or until the sweet potatoes are soft with a fork.