Chickpea Sweet Potato Stew With Barley
Developed by Zannat Reza, 2014
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Ladle
- Spoon
- Serving bowl
Ingredients
- 1 tbsp canola oil
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 1 small onion (diced)
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/8 tsp cayenne (optional)
- 1 medium sweet potato (cut into ¼” cubes (approx. 2 cups))
- 540 ml can chickpeas ( (rinsed, drained))
- 1/2 cup pot barley
- 1 tomato (plum, chopped)
- 3 cups chicken broth (no-salt added)
- 1/2 tsp salt (or to taste)
- 1 cup peas (frozen, thawed)
- 5 prunes (cut into quarters)
- 2 tbsp lemon juice
- plain Greek yogurt (garnish)
- cilantro (chopped, garnish)
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