Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of peanut oil in a large pot or Dutch oven over medium heat. Add 1/2 cup minced shallots, 2 tablespoons minced garlic, and 1 tablespoon grated fresh ginger, then sauté for 5 minutes until fragrant.

2. 2

   Stir in 1 teaspoon ground turmeric and cook for 1 minute more, ensuring the spices do not burn.

3. 3

   Add 4 cups of peeled and 1-inch cubed sweet potatoes and 2 cups of cooked chickpeas to the pot, stirring to coat them evenly with the aromatics.

4. 4

   Pour in 4 cups of vegetable broth and 3 tablespoons of tamarind paste, then bring the mixture to a gentle simmer.

5. 5

   Cover the pot, reduce the heat to low, and braise for 25 minutes, or until the sweet potatoes are tender, stirring occasionally to prevent sticking.

6. 6

   Season with 1/2 teaspoon salt, or to taste, then garnish the braise with 1/4 cup roasted peanuts and 1/4 cup fresh cilantro, chopped, before serving.