Sweet Potato + Chickpea Stew
I had a lot of requests to post the recipe for this delicious Sweet Potato + Chickpea stew today after I posted it on my Instagram. So, I figured I would pop this extra post up on the blog for you guys to refer to and make yourselves. This recipe is from the Deliciously Ella App, however I did make some modifications to it, so I’ll share my version for you below!
1 can of tinned diced tomatoes (750ml)
1 can of coconut milk
2 large sweet potatoes
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 teaspoons of cayenne pepper
4 cloves of garlic
basmati or brown rice to serve
Cut the sweet potato into small chunks, steam these for 15 minutes. Then chop the eggplant into bite sized pieces drizzle with olive oil and roast in the over at 350F for 20 minutes.
Once the sweet potatoes and eggplant have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or until bubbling.
Add the coconut milk, tomatoes, eggplant, sweet potato, salt and pepper to the pot and allow it to heat until boiling.
Allow the pot to cook for about 45 minutes, at which point add the drained chickpeas and spinach. Let these cook for 15 minutes.
Finely chop the cilantro. Then serve the stew with basmati or brown rice, and sprinkle the cilantro on the top.
Find more Deliciously Ella recipes here!