This is the ultimate warming winter stew and is ready in under 30 minutes, making it the ultimate mid-week meal. Feel free to dial up the spice with some extra cayenne pepper or chilli powder. This stew pairs perfectly with couscous, quinoa or steamed rice.
Serves: 4
DF, GF
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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.
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