Tunisian Chickpeas with Sweet Potatoes and Greens

Well, it's been a while since I've posted! Today I present to you: something that isn't a cupcake???? Surprise, Alyssa makes stuff other than cupcakes! Recently I've gone vegetarian, with making a lot of vegan choices. I feel a lot better since I've done it! Not nearly as many headache and stomachaches as i used to have. I also have been more diligent with practicing yoga regularly! You all should go follow my yoga instagram account, yogaphile! Anyways, I made this recipe for my Jiddoo's (grandpa) early birthday. Everybody else was having filet migion so i made this amazing dish! Not only did i absolutely LOVE it, but everyone else started eating it! I was pretty surprised, because my family is full of a bunch of carnivores...but hey! At least they all loved it! Here's the recipe, I hope you all love it too!

A beautiful purple sweet potato. How amazingly vivid!

Tunisian Chickpeas with Sweet Potatoes and Greens

1 tbls EVOO

1 sweet onion

4 garlic cloves, minced

2 purple sweet potatoes, diced

1 1/2 tsp ground coriander

1 tsp hot smoked paprika

1/2 dried thyme

1/2 tsp ground cumin

1/2 red pepper flakes

salt

1 (14.5 oz) can fire-roasted diced tomatoes

1 (15.5 oz) can chickpeas, rinsed and drained

1 cup water

4 cups swiss chard, chopped

4 cups dinosaur kale, chopped

Heat the oil in a large pot. Sauté the onion until soft and then add in the garlic. Add the sweet potato, coriander, paprika, thyme, cumin, red pepper flakes and salt to taste. Add the tomatoes with juices, the chickpeas and the broth and bring to a boil. Reduce to a simmer and cook until the potatoes are tender. Add in the kale until slighty wilted and serve hot.

ENJOY!