Stewed Curried Greens, Sweet Potatoes & Chickpeas

Serves 6 to 8

• 1 to 2 tablespoons olive oil
• 2 stalks celery, chopped
• 1 bell pepper, seeded and coarsely chopped 1/2-inch
• 4 cloves garlic, crushed or minced
• 2 to 3 cups water, as needed
• 1 (28 ounce) can crushed tomatoes
• 2 vegetable bouillon cubes
• 2 to 3 sweet potatoes, peeled and cubed 1/2-inch
• 2 to 3 carrots, peeled and sliced 1/2-inch, or 1 (15 ounce) can carrots, drained
• 1 (15 ounce) can chickpeas, drained or 1 1/2 cups cooked chickpeas
• 1 pound greens such as collards or kale, (fresh or frozen, chopped)
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon turmeric
• 1 1/2 tablespoon ground cinnamon
• 1/4 teaspoon cayenne, or more to taste
• 1/2 to 1 cup raisins, optional
• 1 cup halved walnuts, pecans or cashews, optional
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• Juice of 1 lemon, optional
• Brown basmati rice, for serving

Cook rice according to package directions. Meanwhile, in a 5- to 6-quart saucepan heat oil and sauté celery and pepper until softening, about 5 minutes. Add garlic and sauté 1 minute. Add 2 cups water, tomatoes and bouillon; break up bouillon and mix well. Add sweet potatoes, carrots, chickpeas, greens, cumin, paprika, turmeric, cinnamon and cayenne. Add raisins and nuts if using. Add water if needed to just cover ingredients, bring to a boil, then simmer until sweet potatoes and carrots are fork-tender, about 30 minutes. Season with salt and pepper, turn off heat and stir in lemon juice if using. Serve over rice.