VEGAN CHICKPEA, SWEET POTATO AND COCONUT STEW
Serves 2-4, Prep time: 30 minutes, Cooking time: 35 minutes.
Ingredients:
Sprig of finely chopped rosemary
1 Sweet potato chopped into cubes
1 Tin drained chickpeas
1 Tin of full fat coconut milk
1 Onion, finely chopped
1 Clove of garlic, crushed
1 and 1/2 tsp Turmeric
1 tsp Sumac
A pinch of chilli flakes
1 Bay leaf
A small bunch of parsley and rosemary for the topping
Salt and pepper
Olive oil
Method:
1. Preheat the oven to 200 degrees Celsius.
2. Add a large glug of olive oil to a medium-sized pan and add in the onion and garlic. Cook for 10 mins until garlic is soft and translucent on a low heat.
3. Add the spices and the chopped rosemary.
4. Cook for a further 2 mins, then almost all the sweet potato (leave 5 or 6 pieces for the top) and make sure everything is mixed well. Cook for 5 more minutes.
5. Add most the chickpeas (again save 5 or 6 for the top), coconut milk and bay leaf. Season to taste and mix everything together and and let simmer for 15 mins.
6. While the stew is simmering, add the rest of the sweet potato and chickpeas to a baking pan with oil and a large pinch of sumac and salt and pepper.
7. Place in oven and cook for 20-25 mins.
8. After 15 mins crush lots of the chickpeas in the stew to thicken the stew up and cook for another 15 mins.
9. Remove bay leaf and serve and top with roasted sweet potato and chickpeas as well as chopped parsley and rosemary.