Warming Sweet Potato Stew
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 sweet potatoes
- 1 x 14 oz tin chickpeas
- 1 x 14 oz tin chopped tomatoes
- 1 carrot
- 1 onion
- 3 cloves garlic
- 1 vegetable stock cube
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- drizzle of olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180c (375F), fan setting.
Step 2
Mix the stock cube with 250ml boiling water until dissolved.
Step 3
Cut the sweet potatoes into small bite sized pieces. Place them onto a baking tray with a drizzle of olive oil, salt and pepper - and cook for 30-35 minutes until soft. Once cooked, remove from the oven and leave to one side.
Step 4
While the potatoes are cooking, peel and dice the onion, garlic and carrot. Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, garlic and carrots and cook for 5-10 minutes until soft.
Step 5
Add the paprika and cumin and cook for 2 minutes before adding the stock, harissa paste, chickpeas and tinned tomatoes.
Step 6
Bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Step 7
Once the sweet potatoes are cooked, stir these into the stew and continue to cook over a low temperature until ready to serve.
Step 8
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