I haven't made this yet but it looks good. Recipe is from the KC Star newspaper today.

Makes 4 servings

2 teaspoons extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 cups water
1 (7 3/4 ounce) can chickpeas, rinsed and drained
1 medium sweet potato, peeled and diced
1 can (14.5 ounce) fire-roasted diced tomatoes
1 bay leaf
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
salt and pepper, to taste

Heat oil over medium heat in a 3-quart pot with a lid. Add the onion and celery, and stir and cook until the onion is translucent, about two minutes. Add water and remaining ingredients.

Cover pot, increase heat to high, and bring stew to a boil. Uncover pot, reduce heat to medium, and cook at a slow boil until the sweet potatoes are tender, about 20 minutes. Serve immediately or simmer until ready to serve.

Per serving:
149.5 calories
4 grams fat
no cholesterol
25 grams carbohydrates
5 grams protein
125.5 milligrams sodium
6 grams fiber

Are you sure the can of chickpeas is that small? I've never seen them that size up here.

That's what it says. I looked in my pantry and that is about half a typical sized can. Hmmm. I will see what is in the stores here. If no smaller cans, I would probably toss the whole thing in myself.