Add garbanzo beans, collard greens, sweet potatoes, salsa, dried spices, water and reserved juice from sweet potatoes and combine well. If using fresh sweet potatoes, no additional liquid should be necessary. If the stew is too thick, add 1 cup of water.
Simmer covered over medium heat for 30 minutes or until gumbo has thickened. If using fresh sweet potatoes, cook until sweet potatoes are tender.
Check frequently to make sure stew is not sticking to the bottom.
Suggestion: This is a great item to serve over brown rice.
