Recipes
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Sweet potato aubergine chickpea stew

Stews are one of my favourite dishes to cook. It’s easy, all you need is one big pot and everything melts together to create a hearty home-cooked meal. Here’s one that’s healthy, plant-based, vegan and just so delicious. Enjoy!

Serves 6 to 8 people

INGREDIENTS

  • 2 cans tinned tomatoes (400ml each)
  • 1 can coconut milk (400g)
  • 2 large sweet potatoes
  • 2 aubergines
  • 1 bag of spinach
  • 1 can chickpeas (400g)
  • 4 tbsp tomato puree
  • 4 tbsp apple cider vinegar
  • 4 tsp tumeric powder
  • 4 tsp cumin powder
  • 2 tsp cayenne pepper
  • 4-6 cloves of garlic
  • fresh coriander
  • brown/red rice or quinoa to serve

 

DIRECTIONS

  • Cut the sweet potato into small chunk and steam for 15 minutes. Chop the aubergine into bite sized pieces.
  • Once sweet potatoes are cooked, put tomato puree, cider vinegar, garlic, spices, and salt into a pot with some olive oil. Heat for a minute or two or until bubbling.
  • Add coconut milk, tomatoes, aubergine, sweet potatoes, salt and pepper. Cook for about 45 minutes. Then add drained chickpeas and spinach and cook for another 15 minutes.
  • Serve with brown/red rice or quinoa and top with fresh coriander.

 

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