Soups & Stewsdeliciouslyella
Sweet Potato & Chickpea Stew
I love whipping up a big batch of this stew and keeping it in the fridge for a quick, warming weeknight supper. It's great served with brown rice, greens and a dollop of coconut yoghurt.
👥 4 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
Bring a pan of water to the boil over medium heat. Add the chopped sweet potato and simmer for 10–⏱️ 15 minutes, until tender but not too soft (otherwise it will fall apart when cooking later on), before draining.
2
While the sweet potatoes are cooking, place another saucepan over medium heat and add a drizzle of olive oil, the onion, garlic and a pinch of salt. Cook for about 5–⏱️ 10 minutes until soft.
drizzle of olive oilonion1garlic2 cloves
3
Once soft, add the cumin, coriander, paprika, mustard seeds, chilli flakes and cooked sweet potatoes.
ground cumin1 teaspoonground coriander1 teaspoonpaprika1 teaspoon
4
Cook for a further ⏱️ 5 minutes before adding the coconut milk, tinned tomatoes, apple cider vinegar and maple syrup.
apple cider vinegar1 tablespoonmaple syrup1 tablespoon
5
Bring to a boil before reducing the temperature and leaving to simmer for 20–⏱️ 25 minutes.
6
Add the courgette and chickpeas and cook for a further 10–⏱️ 15 minutes until soft. Once everything is cooked, remove from the heat.
courgette1
7
Stir through the spinach to wilt, adding another dash of water (if needed) until you reach the consistency you prefer.
spinach3.5 oz
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