---- 1/2 pound sweet potatoes, peeled and cut into cubes (about 2 cups)

---- 1 tablespoon olive oil, divided use

---- 1 cup sliced onion

---- 2 teaspoons minced garlic

---- 1 teaspoon ground ginger

---- 1/2 teaspoon turmeric powder

---- 1/2 teaspoon ground cinnamon

---- 1/2 cup reduced-sodium chickpeas, rinsed and drained

---- 1/2 cup reduced-sodium lentils, rinsed and drained

---- 3 cups reduced-sodium canned whole tomatoes with their juice

---- 1/2 cup raisins

---- 10 fresh cilantro sprigs

---- Salt and freshly ground black pepper

---- Several cilantro leaves for garnish

Microwave potatoes on high for 1 minute. Set aside. Heat oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Add the garlic and continue to saute 2 minutes. Add the ginger, turmeric, and cinnamon. Stir to combine. Saute 1 minute. Add the sweet potatoes, chickpeas, lentils, tomatoes, raisins and cilantro sprigs. Break up tomatoes with the edge of a cooking spoon. Cover with a lid, lower heat to medium and simmer 10 minutes. Remove cilantro sprigs and add salt and pepper to taste. Sprinkle cilantro leaves on top.Yield 2 servings.<b>Per serving:</b> 627 calories (15% from fat),10.5 g fat (1.4 g saturated, 3.9 g monounsaturated), no cholesterol, 24.5 g protein, 119.6 g carbohydrates, 34.3 g fiber, 215 mg sodium.