Sweet Potato and Chickpea Stew
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!
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!
- 4 cloves of garlic
- 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
- fresh coriander
- brown rice or quinoa to serve
- Carbohydrate 18.9165743541937 g
- Cholesterol 0 mg
- Fat 0.368307728058798 g
- Fiber 7.47921385772246 g
- Protein 2.50894474437959 g
- Saturated Fat 0.0697173654345006 g
- Serving Size 1 1 Serving (228g)
- Sodium 26.9089175313446 mg
- Sugar 11.4373604964712 g
- Trans Fat 0.124131585873325 g
- Calories 80 calories
Step-by-step
- 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.
My Cozy Winter Staple: Sweet Potato and Chickpea Stew
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding, both in terms of taste and ease. This sweet potato and chickpea stew has become my absolute go-to winter warmer. It's not just incredibly flavorful and satisfying, it's also incredibly versatile and easy to adapt to whatever I have on hand.
The aroma alone is enough to transform my kitchen into a cozy haven after a long day at the office. The earthy sweetness of the sweet potatoes blends beautifully with the savory chickpeas and warming spices. It's the kind of dish that makes you feel instantly comforted and nourished. Best of all, it's a true one-pot wonder, minimizing cleanup time which is a huge plus for me! I often double the recipe and freeze half for quick and easy lunches throughout the week. This means I always have a healthy and flavorful meal ready when I need it, eliminating the stress of meal prepping in the evenings.
What I love most about this recipe is its adaptability. Feeling adventurous? Add a splash of different vinegar or experiment with different spices like smoked paprika or curry powder. Want to make it vegetarian? Simply omit any meat and use vegetable broth instead of chicken broth. Want to add more vegetables? Throw in some carrots, zucchini, or bell peppers. The possibilities are truly endless. This recipe truly is a blank canvas for your culinary creativity.
Beyond its ease and adaptability, this sweet potato and chickpea stew is also incredibly healthy. Sweet potatoes are packed with vitamins and fiber, while chickpeas are an excellent source of protein. The addition of spinach further boosts the nutritional value, making this a well-rounded and nutritious meal. It's a perfect way to get your daily dose of vegetables and feel great about what you're eating, especially during those long winter months when we tend to crave richer comfort food.
The beauty of this stew lies in its simplicity. It’s the perfect recipe for busy weeknights or lazy weekends, the recipe itself is super straightforward. It's a dish that's perfect for feeding a crowd, whether it's family, friends, or colleagues. The leftovers are just as delicious the next day (or frozen for later!).
So, if you're looking for a hearty, healthy, and incredibly delicious meal that will warm your soul and your belly, I highly recommend giving this sweet potato and chickpea stew a try. It's become a staple in my kitchen, and I hope it will become one in yours, too. You won’t be disappointed!
Ingredients:
- 4 cloves of garlic
- 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
- fresh coriander
- brown rice or quinoa to serve
