8 servings

3 cup Yellow Onions, med diced

2 cup Green Pepper, med diced

⅓ cup Grape Seed Oil

2 tbsp Garlic, minced

4 cup Sweet Potato, med, peeled, diced

1 tbsp Dried Oregano

1 tbsp Ground Cumin

½ tbsp Chili Powder

2 Cinnamon Sticks

4 Bay Leaves

2 cups Diced Tomatoes

¼ cup Apple Cider Vinegar

½ cup Tomato Paste

3 tbsp Matriark Upcycled Vegetable Concentrate

½ tbsp Kosher Salt

¾ cup Golden Raisins

3 cup Canned Chickpeas, drained

1 cup Pitted Green Olives, sliced

½ cup Cilantro, chopped

1. Add 1 tbsp olive oil to a large pan or skillet. Sauté the onion, pepper, and garlic until onion starts to caramelize. Around 2 minutes or so on medium high.

2. Add in additional 1 tsp cumin, dried oregano, bay leaves, cinnamon. Cook until fragrant. Another 3-4 minutes on medium high.

3. Mix in the stewed tomatoes (and juice), red wine vinegar, tomato paste, vegetable broth concentrate, potatoes and salt. Stir to combine.

4. Cook on medium heat, partially covered, for 15 minutes or until sweet potatoes are soft and slightly tender.

5. Next, mix in raisins, chili powder, the roasted chickpeas, and olives.

6. Cook on medium low for another 5-10 minutes. Stirring to combine flavors.