Sweet potato And Chickpea Stew

We've been trying out lots of vegetarian dishes lately, firstly because one of us in the office has recently become one and secondly because it is a sure way to get more vegetables into you (funny that!). When you include meat in your evening meal, most of us will put one (maybe two) veg with it but when you make a vegetarian meal, particularly a stew like this one, you pile in the veg. Again, when you're making a stew like this, it's all in the taste so I find that you don't really miss meat in it. I personally like to have at least 2 or 3 meals in the week that are all vegetables and no meat. However, feel free to add a meat of your choice to this dish.

This is a recipe that we got from Deliciously Ella (who doesn't eat meat). We have been very successful with the recipes that we have tried from Ella and this one is so good. A proper warming stew, so perfect for the coming months. We served it with quinoa, which is rich in protein (and gluten free). It would also work with cauliflower rice.

Ingredients
Serves 4

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
1 teaspoon of cayenne pepper
4 cloves of garlic
fresh coriander
brown rice or quinoa to serve

Method

- 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.

 

 

lifestyle, foodBy Regina Turk