By Chef Del Sroufe

This was a hit in our latest CNS Kitchen Fall Cook-Along (cnskitchen.nutritionstudies.org), a three-hour virtual cooking class with Chef Del Sroufe and Sharme Ridley. The focus was soups and stews, and everyone loved them. I myself was able to participate, and what a treat! This was one of the recipes; it was easy and delicious. I was able to freeze half of it for a later day.

Makes 6 servings

2 medium yellow onions, diced

1 large carrot, diced

2 stalks celery, diced

2 Thai chili peppers, seeded and finely chopped

1 tablespoon minced fresh ginger

3 cloves minced fresh garlic

1 tablespoon ground cumin

2 teaspoons ground coriander

½ teaspoon ground cinnamon

2 large sweet potatoes, peeled and chopped

2 (14-ounce) cans of no-salt-added diced tomatoes

2 cups cooked garbanzo beans

2 cups unsalted vegetable broth

1 large bunch Swiss chard or kale, stemmed and chopped

½ cup chopped cilantro, plus more for garnishing

1 tablespoon fresh mint, minced

Pepper to taste

1.    Heat a large saucepan over medium heat. Add the onion, carrot, and celery. Cook for 7 to 8 minutes until the onions start to brown and turn translucent. Add water, 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan.

2.    Add the chili peppers, ginger, and garlic. Cook for another minute.

3.    Add the cumin, coriander, and cinnamon, and cook for one minute to toast the spices.

4.    Add the sweet potatoes, diced tomatoes, garbanzo beans, and vegetable broth. Cook for 20 minutes until the sweet potatoes are tender.

5.    Add the Swiss chard, cilantro, and mint, and cook for an additional 5 minutes, until tender.

6.    Season with pepper and cook for an additional 5 minutes.

7.    Serve garnished with cilantro.