Creamy Chickpea and Sweet Potato Stew

This wonderfully delicious stew has so much going for it, and even if it didn't the taste and mouth feel alone would carry it  Simply scrumptious.  But on top of that is the fact it is ridiculously healthy, what with chickpeas, sweet potato, coconut milk and peanuts, oh, my!  This recipe comes from America's Test Kitchen and I didn't change a thing.  Well, almost nothing.

Heat oil in a large saucepan, or Dutch oven, over medium heat until shimmering.  Add onion, sweet potato, sale and red chile flakes, and cook, stirring frequently, until onion begins to brown, 6 to 8 minutes.

Add tomato paste and coriander and cook, stirring constantly, until tomato paste begins to darken, 2 minutes.  Stir in chickpeas along with their liquid, coconut milk, water and peanut butter.  Increase heat to medium-high and bring to a simmer.  Cover, adjust heat to maintain simmer and cook, stirring occasionally, until sweet potato is tender, about 15 to 20 minutes.

Remove from heat and stir in lime zest and juice.  Season with salt to taste.

Notes:

Optionally, using a potato masher, break up some of the chickpeas and sweet potato to thicken the broth to your liking.