Sweet Potato & Chickpea Stew


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A delicious warming meal for the winter months! A sweet potato and chickpea stew with coconut milk and spices that will keep the whole family happy.
Prep 10 mins- Cooking 1h- Total 1h10


2 cans of tinned tomatoes (400ml each)
1 can of coconut milk
2 large sweet potatoes
2 aubergines
1 bag of spinach
1 can of chickpeas (400g)
4 tablespoons of tomato puree
4 tablespoons of apple cider vinegar
4 teaspoons of turmeric
4 teaspoons of cumin
2 teaspoons of cayenne pepper
4 cloves of garlic
fresh coriander
brown rice or quinoa to serve





Cut the sweet potato into small chunks, steam these for 15 minutes. Then chop the aubergine into bite sized pieces. Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they’re bubbling. At this point add the coconut milk, tomatoes, aubergine, sweet potato, salt and pepper to the pot and allow it to heat until boiling. Allow the pot to cook for about forty five minutes, at which point add the drained chickpeas and spinach. Let these cook for fifteen minutes. Finely chop the coriander. Then serve the stew with brown rice or quinoa, and sprinkle the coriander on the top. Store any extras in an airtight container in the fridge or freeze

 Source: Deliciously Ella

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