Chickpea and Sweet-Potato Stew

2 teaspoons extra-virgin olive oil#189; cup chopped onion#189; cup chopped celery3 cups water1 small can (73/4 ounces) chickpeas, rinsed and drained1 medium sweet potato, peeled and diced1 can (141/2 ounces) fire-roasted diced tomatoes1 bay leaf#189; teaspoon ground turmeric#189; teaspoon ground cinnamon#189; teaspoon ground cuminSalt and pepper, to taste$CLASS=Recipedirections$Heat the oil over medium heat in a 3-quart pot with a lid. Add the onion and celery, and stir and cook until the onion is translucent, about 2 minutes. Add the water and all remaining ingredients.Cover the pot, raise heat to high, and bring the stew to a boil. Uncover the pot, reduce heat to medium, and cook at a slow boil until the sweet potatoes are tender, about 20 minutes. Serve immediately or simmer until ready to serve. Serves four.@Recipe nutrition:Nutrition values per serving: 149.5 calories (22 percent from fat), 4 g fat (0.5 g saturated), 25 g carbohydrates, 6 g fiber, 5 g protein, 0 cholesterol, 125.5 mg sodium.