For most Canadian families with children, September is a time for new schedules and routines, plus resolutions to live better together, and family meals are a huge part of that. To that end, Chef Michael Smith's new cookbook, Family Meals, goes a long way. Here are recipes for busy families looking for opportunities to eat healthier, cook together, and feast together. With the chill in the air that September brings, this recipe for Sweet Potato Chickpea Stew will seem especially delicious. Enjoy! 

Sweet Potato Chickpea Stew

Serves 4 to 6

2 tablespoons (30mL) of vegetable oil

1 large onion, chopped

4 garlic cloves, sliced

2 tablespoons (30mL) of curry powder

2 large sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes

A 19-ounce (540mL) can of chickpeas, drained and rinsed

4 cups (1L) of water

1 teaspoon (5mL) of salt

A 14-ounce (400mL) can coconut milk

2 cups (500mL) of fresh or frozen green peas

1 pint (500mL) of cherry tomatoes, halved

½ teaspoon (2mL) of your favorite hot sauce

The zest and juice of 1 lime

A handful of fresh cilantro sprigs

Splash the vegetable oil into a large pot over medium-high heat. Toss in the onions and garlic and cook, stirring as the onions soften, 5 minutes or so. Sprinkle in the curry and stir for a few moments to brighten its flavor. Toss in the sweet potatoes, chickpeas, water and salt. Bring to a slow, steady simmer, then simmer long enough for the sweet potato to soften, 20 minutes or so.

Pour in the coconut milk, peas and tomatoes. Continue cooking just long enough to heat everything through. Season with the hot sauce and lime zest and juice. Serve and share with the cilantro sprinkled over every bowl.

From the book Family Meals, © 2014, by Michael Smith. Published in 2014 by Penguin Canada. Reprinted with permission of the publisher.