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Sweet Potato and Chickpea Stew

A hearty, warming stew that pairs sweet potatoes with chickpeas in a lightly spiced tomato sauce. Cheap, filling and packed with goodness - ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 large (300g) sweet potato, peeled and cubed
  • 1 tin (400g) chickpeas, drained
  • 1 tin (400g) chopped tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 200ml vegetable stock
  • coriander to garnish (optional)

Method
 

  1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, cumin and smoked paprika. Stir and cook for 1 minute until fragrant.
  3. Add the sweet potato cubes, chopped tomatoes, drained chickpeas and vegetable stock. Stir well.
  4. Bring to the boil, then reduce the heat and simmer for 20 minutes until the sweet potato is tender.
  5. Season with salt and pepper. Garnish with fresh coriander if you have it, and serve with crusty bread or rice.