DIRECTIONS
1
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onion and sauté until lightly caramelized, about 8 minutes. Add the garlic, harissa, cinnamon, and coriander and sauté for 30 seconds. Add the tomatoes with liquid, sweet potatoes, broth, and black pepper and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the sweet potatoes are cooked through and softened, about 45 minutes.
2
Stir in the edamame and salt and continue to simmer, covered, until the edamame is fully heated, about 10 minutes. Add salt to taste.
3
Ladle the stew into a bowl, sprinkle with the cilantro, and serve.
4
{WITH POULTRY, FISH, OR MEAT} one serving: After adding the edamame and before adding salt, ladle 1 2/3 cups of the stew from step 2 into a small saucepan. Stir in 1 fully cooked rotisserie chicken drumstick with skin or 3 homemade or packaged fully cooked whole-grain chicken nuggets into a small saucepan. Cover and simmer over low heat until the chicken is heated through and absorbs some of the stew, about 10 minutes. Adjust seasoning.
5
{WITH POULTRY, FISH, OR MEAT} full recipe: Add 5 fully cooked rotisserie chicken drumsticks with skin or 15 homemade or packaged fully cooked whole-grain chicken nuggets, into the stew along with the sweet potatoes in step 1. Skip the salt in step 2.
6
Per serving {with poultry, fish, or meat}: 360 calories.
7
Photo courtesy of The American Diabetes Association