Curried Sweet Potato And Chickpea Stew

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Men's Health


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1 1/2 tbsp canola oil

1 1/2 cups thinly sliced onion

2 cups coarsely chopped green bell pepper

1 1/2 tbsp curry powder

1/2 tbsp cumin

1/2 tsp salt, divided

1 qt low-sodium vegetable broth

4 cups peeled 1/2-inch pieces of sweet potato or butternut squash

1 can (19 oz) unsalted chickpeas, drained

1 cup light coconut milk

1/4 cup finely chopped cilantro

3/8 tsp ground black pepper

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