Step 1

Wash and chopped all the vegetables so you’re ready to go.

Step 2

In a large pot, heat the oil over medium heat. Cook the sweet potato, onion, bell pepper and jalapenos, stirring frequently for about 6 minutes, until slightly tender.

Step 3

Add the spices, broth, chickpeas, quinoa, diced tomatoes, sugar, salt and pepper and mix well.

Step 4

Bring to a boil, cover and then reduce the heat to low. Cook for 20 minutes over low heat, stirring occasionally until the quinoa and sweet potato are cooked through, adding a little more broth if needed as it cooks.

Step 5

Adjust the seasoning if necessary. Garnish with cilantro when ready to serve.