Hello Everyone and Krav Crew,
So if your like me and lack supper ideas all the time, this recipe comes from one of my favorite sites – Deliciously Ella!
Sweet Potato and Chickpea Stew is really easy and doesn’t take much time. I also haven’t altered this recipe because it’s really really amazing!! She has really outdone herself this time.
Ingredients
- 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
This is my favourite winter dish at the moment, it’s so cosy and it makes your kitchen smell incredible! I made the recipe for Waitrose and I just love it. It’s so soothing and comforting after a busy day and everyone I serve it to loves it. It’s a great dish if you’re looking for something easy to serve lots of people as it’s so simple to make, you just throw everything into a big pan and it cooks itself. You can also make a big pot and then freeze the leftovers to give yourself healthy ready meals to get you through the week!
