Sweet Potato and Chickpea Stew

Sweet Potato and Chickpea Stew

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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!

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Ingredients

• 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

 

Lets Cook

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 )

THESE BLOGGERS KNOW HOW TO WEAR RED

THESE BLOGGERS KNOW HOW TO WEAR RED

DUST OF MYSTIC

DUST OF MYSTIC