Sweet Potato and Chickpea Stew (Vegan)

Sweet Potato and Chickpea Stew (Vegan)

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Warm, comforting and rich stew, just what the Doctor ordered on a cold autumn evening. Nothing excites me more than knowing I have a hearty, nutritious and filling meal to come home to after a long day’s work. This dish is perfect to cook in bulk and either portion, pop in the freezer or even cook for the whole family. It’s ready in no time so you wouldn’t even have to worry about prepping in advance if you didn’t have the time. You can serve it alongside rice, quinoa, naan, chapati’s, the choices are endless! I love making it spicy and using that as an excuse to layer on the yogurt too to cool it down (we all know my spice tolerance is shocking though!!)

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Ingredients (serves 4):

2 Large sweet potatoes

1 Tin of Chickpeas

1 Large courgette

2 Large peppers

Quorn mince (optional)

1 Carton of passata

50g Tomato puree

1 Tin of chopped tomatoes

150ml Coconut milk

2 Cloves of garlic

1 Large onion

1 TBS Ginger

2 TBS Smoked paprika

4 TSP of Turmeric

4 TSP of Cumin

1 TSP of Chilli

Salt and pepper to taste

Method:

1.Dice your potato then soften in the microwave for 5 minutes. Meanwhile, sautee your chopped onion and ginger with the minced garlic in a little oil of choice.

2.Roughly chop your peppers and courgette, add to the pan and allow to soften for a few minutes (if adding Quorn mince, do it at this stage too).

3.Next add your potato, chickpeas, tomato puree, passata and milk, add the herbs and spices and allow to simmer on a low to medium heat for 15 minutes.

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