Tuesday, 3 March 2020

Chickpea and sweet potato stew recipe

If you're looking for something warming, comfort, full of veg kind of food then keep on reading. One cold winter day I really wanted something tasty and I stumbled across a chickpea and sweet potato stew recipe on tasty. I have made this quite a few times and I have slightly tweaked it and added a few extra ingredients.

As I am doing slimming world I do have to choose some things wisely so I have made sure this recipe is completely free and includes speed food!



What you'll need
Large pot
Chopping board
Sharpe knife
Vegetable peeler
Measuring spoons
Measuring jug

Ingredients
Fry Light
1 onion chopped/diced
1 red pepper
1 medium sweet potato chopped into cubes
1 and ½ tbsp of paprika
½ tsp garlic granules
½ tsp cumin seeds
½ tsp coriander 
¼ tsp cayenne pepper
¼ tsp black pepper
½ tsp turmeric 
½ tsp harissa spice
1 tin of chopped tomatoes
1 tin of drained and rinsed chickpeas
700ml of vegetable stock
2 cups of broccoli florets
1 cup of chopped carrots
Two handfuls of spinach or kale

How to make
1. Spray a large pot with fry light and put on a low heat

2. Dice the onions and chop the peppers and add to the pot, stirring occasionally

3. Boil the kettle and make up the vegetable stock

4. Peel and chop the carrots, sweet potato and broccoli into smaller chunks and set aside

5. Drain and rinse the chickpeas add to the pot along with the tinned tomatoes

6. Add the vegetable stock along with the carrots, sweet potato and broccoli. Stir and bring to the boil for about 20 minutes. 

7. Mix all the spices together and stir in. 

8. Add the spinach/kale and simmer until the vegetables are cooked, you may wish to add more water depending on the consistency you want. 

9. Serve and enjoy! 

Side notes
You may wish to enjoy this with a warm bread buttered roll

If you try this, please let me know what you think and I hope you love it as much as I do!

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