Meat Free Monday
Last week I posted on the latest research published in the Archives of Internal Medicine, which reports that higher alpha-carotene blood levels were associated with a lower risk of dying from cancer and cardiovascular disease.
One of my favourite vegetables high in beta carotene is the sweet potato. This root vegetable is an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of dietary fiber, vitamin B6 and potassium.
I like to add sweet potatoes to many of the dishes I cook. It is simple to incorporate. Today’s recipe is one of my regular dishes.
Sweet Potato and Chickpea Tagine
Serves six – vary the amounts of ingredients to suit your own taste
- 2 tablespoons olive oil
- 2 medium onions, diced
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- salt and pepper
- ginger (depending on taste)
- 2 tablespoons of honey
- 2 pounds sweet potatoes
- 2 cups cooked chickpeas
- 1 can chopped tomatoes
- 1 cup vegetable stock
Preheat a large saute pan over medium high heat. Add oil and onions and saute gently until translucent and golden. Add the spices, salt and pepper, ginger, honey and garlic to the onions, and cook gently for another five minutes.
Now add the sweet potatoes, chickpeas, tomatoes and stock and simmer about 20 minutes or until potatoes are cooked.