• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 2 teaspoons black mustard seeds*
• 1 1⁄2 teaspoons whole cumin seeds
• 2 tablespoons coconut oil
• 2 medium yellow onions, finely diced
• 6 garlic cloves, minced
• 1 1⁄2-inch piece fresh ginger, grated or minced
• 3 bay leaves
• Ground spices
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon Indian red chili powder or 1⁄4 teaspoon cayenne pepper**
• A generous amount of freshly cracked black pepper
• 2 (15-ounce) cans of chickpeas, drained and rinsed (equivalent to 3 1/2 cups cooked chickpeas)
• 2 cups water or vegetable broth
• 3 cups peeled and finely diced sweet potatoes****
• 1 (14.5-ounce) can crushed tomatoes, or half of 1 (28-ounce) can crushed tomatoes
• 1 1⁄2 teaspoons kosher salt
• 4 ounces Swiss chard****, finely sliced into ribbons
• 1 1⁄2 tablespoons fresh lemon juice
• 1 cup fresh cilantro, roughly chopped
• 1/2 cup fresh mint*****, finely chopped
• Garnishes (optional but recommended)
• Thinly sliced red onions
• Coconut yogurt
• For serving
• White rice or brown rice
• Indian flatbread or pita bread
• Recipe Notes
• * If you can’t find black mustard seeds, feel free to substitute brown mustard seeds - they’re a bit less spicy.
• ** Omit for a mild version.
• *** This is equivalent to 3 medium or 2 large sweet potatoes. Make sure to finely dice the sweet potatoes - otherwise, they won’t fully cook through in the stew (or you’ll need to cook the stew longer). To see what size I dice them, be sure to watch the video starting around the 05:00 mark.
• **** You can use other greens, such as kale or spinach. Spinach will cook very quickly and won’t need as much time.
• ***** The fresh mint adds a really nice cooling complement to the spiciness of the stew.

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