Sweet Potato and Chickpea Stew
This is one of our favourite dishes at the moment, it’s cosy perfect for the winter time and makes your kitchen smell incredible! It’s so soothing and comforting after a busy day, wholesome, filling and nutritions.
It’s a great dish if you’re looking for something easy to serve to a lots of people as it’s so simple to make, you just throw everything into a big pan and it cooks itself. You can also make a big pot and then freeze the leftovers to give yourself healthy ready meals to get you through the week!
• 2 cans of tinned tomatoes (400ml each)
• 1 can of coconut milk
• 2 large sweet potatoes
• 2 aubergines
• 1 bag of spinach
•1 can of chickpeas (400g)
• 4 tablespoons of tomato puree
• 4 tablespoons of apple cider vinegar
• 4 teaspoons of turmeric
• 4 teaspoons of cumin
• 2 teaspoons of cayenne pepper
• 4 cloves of garlic
• fresh coriander
• brown rice or quinoa to serve
Serves 4 | Prep 1h 10m
|•| Cut the sweet potato into small chunks, steam these for 15 minutes.
|•| Chop aubergine into bite size pieces.
|•| Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt into a pot with some olive oil, heat for a minute or two until they're bubbling.
|•| At this point add the coconut milk, tomatoes, aubergine, sweet potato, salt and pepper to the pot and allow it to heat until boiling.
|•| Allow the pot to cook for about 45 minutes - at which point add the drained chickpeas and spinach.
Let these cook for 50 minutes
|•| Finely chop the coriander
|•| Then serve the stew with brown rice or quinoa and sprinkle the coriander on the top
( store any extras in an airtight container in the fridge or freeze )