Chickpea & Sweet Potato Stew Recipe
Chickpea & Sweet Potato Stew Recipe
This winter stew is the ultimate meal for the cooler months and is ready in under 30 minutes. Feel free to dial up the spice with some extra chilli!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1-2 tbsp olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 3 tsp ras el hanout
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 2 sweet potatoes, peeled & diced
- 400g tin chickpeas, rinsed & drained
- 400g tin crushed tomatoes
- 1 tbsp tomato paste
- 250mL vegetable stock or water
- 400mL coconut milk
- Cooked couscous & fresh parsley or coriander, to serve
Method
- Heat oil in a large saucepan over medium heat. Add the onion and cook for 4–5 mins until soft and translucent then add the garlic, spices, sweet potato and chickpeas and stir to combine.
- Add the tomatoes, tomato paste and vegetable stock and bring to the boil, then reduce the heat and simmer for 20 mins until the sweet potato is tender.
- Once the sweet potato is cooked, pour in the coconut milk and cook for another 2–3 mins.
- Serve with cooked couscous and fresh parsley or coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
