Sweet Potato & Chickpea Winter Stew

Chickpea & Sweet Potato Stew Recipe

This is the ultimate warming winter stew and is ready in under 30 minutes, making it the ultimate mid-week meal. Feel free to dial up the spice with some extra cayenne pepper or chilli powder. This stew pairs perfectly with couscous, quinoa or steamed rice.

Serves: 4

DF, GF

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Chickpea & Sweet Potato Stew Recipe

By: Lisa Holmen

This winter stew is the ultimate meal for the cooler months and is ready in under 30 minutes. Feel free to dial up the spice with some extra chilli!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1-2 tbsp olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, minced
  • 3 tsp ras el hanout
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 2 sweet potatoes, peeled & diced
  • 400g tin chickpeas, rinsed & drained
  • 400g tin crushed tomatoes
  • 1 tbsp tomato paste
  • 250mL vegetable stock or water
  • 400mL coconut milk
  • Cooked couscous & fresh parsley or coriander, to serve

Method


  • Heat oil in a large saucepan over medium heat. Add the onion and cook for 4–5 mins until soft and translucent then add the garlic, spices, sweet potato and chickpeas and stir to combine.
  • Add the tomatoes, tomato paste and vegetable stock and bring to the boil, then reduce the heat and simmer for 20 mins until the sweet potato is tender.
  • Once the sweet potato is cooked, pour in the coconut milk and cook for another 2–3 mins.
  • Serve with cooked couscous and fresh parsley or coriander.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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