Chickpea and Sweet potato stew

2 tblsp of olive oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave or honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

1 tin chopped tomato, and a good squeeze of tomato puree

2 tins chickpeas, drained and rinsed (or soak dried chick peas overnight and cook till soft)

100g baby spinach

Handful coriander

Serves 4

1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
2. Add about 500ml water and the agave or honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
3. Add the tomato puree and tinned tomatoes, and the chickpeas.  Cook out for another 5-10 minutes, and then add spinach.
4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up. 
5. Serve in  bowls along with brown rice or good bread and fresh coriander leaves.

Back