Chickpea and Sweet Potato Stew

2 teaspoons extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 cups water
1 small can (7.75 ounces) chickpeas, rinsed and drained
1 medium sweet potato, peeled and diced
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1 bay leaf
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Salt and pepper to taste

Heat oil over medium heat in a 3-quart pot with a lid. Add onion and celery, and stir and cook until onion is translucent, about 2 minutes. Add water and all remaining ingredients.

Cover pot, raise heat to high, and bring stew to a boil. Uncover pot, reduce heat to medium and cook at a slow boil until sweet potatoes are tender, about 20 minutes. Serve immediately or simmer until ready to serve.

Feel Good About:  Very low in calories and fat; high in Vitamin A.

Approximate Values Per Serving: 149.5 calories (22% from fat), 4 g fat (0.5 g saturated), 0 mg cholesterol, 5 g protein, 25 g carbohydrates, 6 g dietary fiber, 125.5 mg sodium

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