Sweet Potato & Chickpea Stew
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 sweet potatoes
- 1 onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon of black mustard seeds
- pinch of dried red chilli flakes
- 1 x 14 fl oz tin coconut milk
- 1 x 14 oz tin chopped tomatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 courgette
- 240g canned chickpeas
- 3.5 oz spinach
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Bring a pan of water to the boil over medium heat. Add the chopped sweet potato and simmer for 10–15 minutes, until tender but not too soft (otherwise it will fall apart when cooking later on), before draining.
Step 2
While the sweet potatoes are cooking, place another saucepan over medium heat and add a drizzle of olive oil, the onion, garlic and a pinch of salt. Cook for about 5–10 minutes until soft.
Step 3
Once soft, add the cumin, coriander, paprika, mustard seeds, chilli flakes and cooked sweet potatoes.
Step 4
Cook for a further 5 minutes before adding the coconut milk, tinned tomatoes, apple cider vinegar and maple syrup.
Step 5
Bring to a boil before reducing the temperature and leaving to simmer for 20–25 minutes.
Step 6
Add the courgette and chickpeas and cook for a further 10–15 minutes until soft. Once everything is cooked, remove from the heat.
Step 7
Stir through the spinach to wilt, adding another dash of water (if needed) until you reach the consistency you prefer.
Step 8
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