Sweet Potato Stir Fry with Chickpeas and Prunes

One of the joys of cooking is taking advantage of what's available to come up with something that is different and better.

My friend and I started with a recipe for braised eggplants by Antony Worrall Thompson, but our eggplant had gone bad.

So, we used a sweet potato instead, added a couple different vegetables (carrots and asparagus), and turned it into a stir fry.

She and I both liked it, so we thought we’d share it with you.

The chickpeas are a good source of protein and fiber, which you also get from the other veggies.

The chopped prunes add a bit of sweetness without pushing up the glycemic index too far, so it works for diabetics like my friend. Quinoa has twice the protein of long grain rice, so it is a good accompaniment.

For a truly meatless Monday dish, use vegetable broth. We used chicken broth because it's what we had.

Here is the result:

Ingredients:

1 cup dry chickpeas or 1 15-ounce can of chickpeas, drained and rinsed

1 medium sweet potato, peeled and sliced

1 + 1 Tbsp vegetable oil

1 Tbsp grated fresh ginger

1 Tbsp finely chopped garlic

1 medium onion, peeled and coarsely chopped

1 large carrot, peeled or scraped and sliced diagonally

4 oz asparagus, cut into 2 inch pieces

1 stalk celery, chopped

1 Tbsp sesame oil

1 Tbsp light soy sauce

1/3 cup vegetable or chicken broth

3-4 oz pitted prunes, cut in half, then chopped into smaller pieces

2 tsp cornstarch, mixed to a paste with ¼ cup water

Directions:

1.       If using dry chickpeas, soak them overnight in 3-4 cups water. Then heat to a boil, reduce heat, cover and simmer for 3 hours or until they are tender, but not mushy.

2.       Toss the sweet potato slices in 1 Tbsp vegetable oil in a shallow baking pan or cookie sheet and spread in a single layer under a preheated broiler. Broil for about 10-15 minutes, turning and shaking occasionally, until they start brown and soften.

3.       Heat the other Tbsp vegetable oil in a large wok over medium-high heat and add the ginger, garlic, and chopped onions and cook for 2 minutes, stirring often. Add the carrot slices and stir-fry for another 3 minutes.

4.       Add the sweet potato slices, chickpeas, asparagus, and celery and stir-fry for another 3 minutes.

5.       Add the sesame oil, soy sauce, chicken broth, and prunes and bring to a boil.

6.       Reduce heat and simmer for 2-3 minutes.  Separate the vegetables in the middle of the wok, add the cornstarch and stir into the broth to thicken.

7.        Serve by itself or over cooked rice or quinoa.