Step 1

Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a reallt slow simmer. Let simmer for 8 minutes.

Step 2

While the chiles are simmering, heat a large pot to medium heat and add ¼ cup of water. Add onion and sweat until tender and translucent, about 4 minutes.

Step 3

Add potatoes and sweet potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are beginning to become tender, but are not fully cooked.

Step 4

Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.

Step 5

Add sauce, chickpeas, and sprigs of thyme to the pot. Let simmer slowly for 8-10 minutes or until the sweet potatoes are cooked through. If the sauce is too thick, add more vegetable stock accordingly.

Step 6

Season with salt and pepper. Remove thyme sprigs before serving.

Step 7

Serve with rice and warm corn tortillas.