Smoky Sweet potato and chickpea stew
A simple yet hearty vegan stew
Ingredients
- Sweet Potatoes: 310g, chopped in 1cm cubes
- Garlic Cloves: 2, finely chopped or crushed
- Carrots: 1, diced (optional)
- Onions: 1, chopped
- Red pepper: 0.50, sliced
- Fresh ginger: 1 tsp, grated or finely chopped
- Spinach: a large handful, chopped (alternatively kale)
- Sundried tomatoes: 142.50g, chopped
- Vegetarian chorizo sausages: 3 (optional)
- Kidney Beans: 1 400g tin
- Chopped tomatoes: 1 400g tin
- Chickpeas: 2 400g tins
- Curry powder: 1 tsps
- Smoked paprika: several teaspoons
- Stock cube
- Olive oil
Method
- If you're adding the veggie chorizo sausages, preheat the oven per packet instructions.
- Add some olive oil to a large soup/stew pot.
- Add the onion, carrots, garlic and ginger to the pot and saute on a medium heat until soft.
- Meanwhile, disolve the stock cube in boiling water and drain the chickpeas.
- Add the smoked paprika and curry powder and cook the spices for a minute or two.
- Add the potatoes, chickpeas, red pepper, sundried tomatoes and chopped tomatoes.
- Turn up the heat to bring to a boil, then turn down to a light simmer for 45m, sturring occasionaly.
- Meanwhile, cook the veggie sausages and allow to cool, then slice into 2cm pieces.
- Add the sausages and kidney beans then simmer for a further 5-10m
- Throw in the spinach shortly before serving