Sweet Potato Stew

This sweet potato stew's sweetness is enhanced by the addition of dried apricots and a little bit of maple syrup. The broth is lightly spiced and the veggies just melt in your mouth. It's the perfect comforting bowl by itself or with rice or flatbread.

Sweet Potato Stew
1 large sweet potato (peeled, cut into chunks)
4 carrots (peeled, cut into rounds)
1/2 onion (diced)
6 cloves garlic (minced)
1 can garbanzo beans (drained, rinsed)
1/2 can tomato paste (3 oz) +water or broth (enough to cover)
6 Turkish dried apricots (diced)
2 tsp maple syrup
1 lemon
1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp white pepper
dash turmeric
dash cinnamon
black pepper

1. In a medium-large saucepan add EVOO and heat to medium.
2. Add onions and cook, stirring frequently, for 3-4 minutes.
3. Add garlic, curry, cumin, white pepper, black pepper, turmeric, cinnamon. Stir to coat well and cook for 1-2 minutes.
4. Add carrots, sweet potato, tomato paste, and enough water or broth to cover. Turn heat to high and bring to a boil. Cover with lid and turn heat to lowest setting. Cook for 1-2 hours.
5. In a small bowl add apricots, maple syrup, and a few Tbsp of very hot water. Let sit 20 minutes.
6. Add apricots and garbanzos to saucepan. Stir and cook for another 20-30 minutes.
7. Taste and season if necessary. Serve with rice and cilantro.