Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free)

Bahan-bahan (4 porsi)

• 2 teaspoons black mustard seeds*
• 1 1 ⁄2 teaspoons whole cumin seeds
• 2 tablespoons coconut oil
• 2 medium yellow onions (finely diced)
• 6 g arlic cloves (minced)
• 1 1 ⁄2-inch piece fresh ginger (grated or minced)
• 3 bay leaves
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon Indian red chili powder or 1⁄4 teaspoon cayenne pepper**
• A generous amount of freshly cracked black pepper
• 2 (15-ounce) cans of chickpeas, drained and rinsed (equivalent to 3 1/2 cups cooked chickpeas)
• 2 cups water or vegetable broth
• 3 cups peeled and finely diced sweet potatoes****
• 1 (14.5-ounce) can crushed tomatoes, or half of 1 (28-ounce) can crushed tomatoes
• 1 1/2 teaspoons kosher salt
• 4 ounces Swiss chard****, (finely sliced into ribbons)
• 1 1/2 tablespoons fresh lemon juice
• 1 cup fresh cilantro, (roughly chopped)
• 1/2 cup fresh mint*****, (finely chopped)
• Thinly sliced red onions
• Coconut yogurt
• White rice or brown rice
• Indian flatbread or pita bread