Peel and chop sweet potatoes and carrots; set aside.
Wash and drain swiss chard.
Zest one lemon and set aside.
If you are cooking chickpeas from dry, you will need to start the process the night before and have them ready prior to starting to prepare the recipe. If you wish to use canned chickpeas, choose a small can of organic chickpeas in a BPA free can. Our preferred brand is Eden Organic where the chickpeas are cooked with Kombu for added minerals and easier digestion.
Prep remaining ingredients and organize work station so that everything is ready before you start cooking.
Heat large pot to medium heat on stovetop.
Add olive oil, salt and onions. Cook for about 5 minutes, stirring occasionally until onions are translucent and slightly browned.
Add garlic and cook for about a minute
Add tomato paste and spices and stir for about 1 minute to release the flavours.
Add vegetable stock, sweet potatoes, carrots, chickpeas, green olives and raisons.
Bring to a boil, reduce heat to a simmer. Place cover on pot and simmer for about 30 minutes, stirring occasionally, or until sweet potato and carrot are fully cooked.
Add swiss chard and lemon zest and cook another 5 minutes until the greens are wilted.
Stew can be served over a grain or seed such as rice, quinoa or millet and topped with fresh parsley (optional).