Sweet Potatoes and Chickpeas in Chili Sauce

Ingredients

• 3/4 c (180 mL) vegetable broth
• 1/2 c (120 g) celery, chopped
• 1/2 tsp (2.5 mL) fennel seeds, crushed
• 3 cloves garlic, minced
• 3/4 c (180 g) red onions, chopped
• 1/2 tsp (2.5 mL) turmeric
• 1/4 tsp (1.2 mL) paprika
• 1 chipotle pepper in adobo sauce, chopped
• 2 lb (or ~6 ) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
• 1 15-oz can (228 mL) chickpeas, drained, rinsed
• 1/4 c (20 g) fresh parsley, chopped
• to taste iodized salt (optional) *optional
• to taste ground black pepper (optional) *optional