Ingredients
2 tablespoons olive oil4 celery ribs (including tops), chopped2 medium onions, chopped2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes3 garlic cloves, minced3 teaspoons curry powder1-1/2 teaspoons chili powder3/4 teaspoon ground cumin1/2 teaspoon salt1/8 teaspoon crushed red pepper flakes1 can (13.66 ounces) light coconut milk1 cup vegetable broth2 cups cut fresh green beans1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drainedHot cooked rice
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.
