A hearty, savoury stew can make my heart sing. Especially on the cooler days of the year! There’s just something so comforting in the creamy goodness of the sweet potatoes snuggling up with some chickpeas in a tomato-based sauce.
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- 1 small red onion (1 cup or 150g)
- 1 clove garlic
- 2 medium sweet potatoes (2 cups diced or 500g)
- 2 fresh tomatoes (1 cup diced or 225g)
- 1 red bell pepper (1 cup or 250g)
- 1 tablespoon olive oil
- 1 tablespoon Baharat spice mix
- 1 1/2 cups water
- 1/2 tablespoon kosher salt
- 2 cups chickpeas, pre-cooked (*see notes)
- 1/2 bunch tuscan or black kale (cavalo nero)
- Zest of 1/2 lemon
- 1/2 cup dried raisins (optional)
- parsley, lemon and vegan yoghurt for serving
- Peel and chop onion & garlic. Prep vegetables: chop tomatoes, peel and dice sweet potatoes into 1cm cubes, remove stem and seeds from the bell pepper and cut into small cubes, wash kale and cut into stripes.
- Heat olive oil in a medium pan, add onions and sauté until translucent (2-3 minutes). Add chopped garlic and Baharat spice and roast for another 30 seconds, stirring continuously. Add chopped tomatoes and stir vigorously to loosen all brown parts from the bottom of the pan. Add water, sweet potatoes and salt. Cover with a lid and bring to a boil. Once boiling, reduce heat and let simmer covered for 15mins or until the sweet potatoes are soft and tender.
- Optional: smash 1/3 - 1/2 of the sweet potatoes using a fork or immersion blender if you want a creamier stew.
- Add bell peppers and chickpeas and stir through. Let simmer for another 5 minutes.
- Add kale and raisins (if using) and stir through.
- Season with lemon juice and salt. Garnish with fresh chopped parsley and a slice of lemon.
- Serve with your grain of choice, I love quinoa or whole-spelt couscous, fresh pita bread and a dollop of vegan yoghurt.
- Notes: To pre-cook chickpeas, soak 1/2 cup dry chickpeas overnight in 2 cups cold water. Drain soaked chickpeas and place in a pot with the double amount of water. Let cook for 1 1/2 - 2 hours. Drain and use.