Sweet Potato & Chickpea Stew
Wonderfully rich and creamy – the most filling and flavorsome bowl.
Ingredients
- 1 onion finely chopped
- 2 sweet potatoes peeled and chopped into half and inch pieces
- 1 15 oz cans of chickpeas undrained
- ½ a cup of creamy peanut butter
- 1 14 oz can of coconut milk
- 1 cup of water
- 3 tbsp of tomato paste one teaspoon of salt
- ¼ of a teaspoon of red pepper flakes
- The zest and juice of two limes
- 1 tbsp of olive oil
- 1 tsp of ground coriander
For Topping:
- ½ cup of dry roasted peanuts chopped
- Fresh cilantro chopped
Instructions
- In a large saucepan over a medium heat, heat the oil then add in the sweet potato, onion, salt and red pepper flakes.
- Cook stirring frequently for 8-9 minutes until softened and the onion starting to turn golden brown.
- Add in the tomato paste and ground coriander and cook for around two minutes until starting to turn golden and fragrant.
- Add in the chickpeas, coconut milk, water and peanut butter and bring to the boil.
- Reduce the heat and simmer for around 15-20 minutes until the sweet potato is tender.
- Remove from the heat and add in the lime zest and juice.
- Serve in bowls topped with the chopped peanuts and a sprinkling of the fresh cilantro.
