Chickpea and Sweet potato Stew

Feel free to leave the skin on the sweet potato as it contains so many nutrients and very tasty- just make sure you scrub well before cooking. Vine tomatoes are very tasty but you use plum or beef tomatoes instead. This is a perfect cosy lunch or dinner on a cold rainy day.


Heat the olive oil in a large pan over a medium heat, stir in the onion and garlic and cook for 3-4 minutes, until softened. Add 50 ml (2fl oz/scant ¼ cup) of the water and stir in the sweet potato, then crush the chopped tomatoes into the pan and add the bay leaves cook for 5 minutes.

Add the chilli, cumin, cayenne and 300ml (1/2 pint/scant 1 ¼ cups)
Of the water and simmer for 15 minuets, or until reduced to a thick sauce. Add the aubergine (eggplant), chickpeas and remaining water and simmer for a further 10 minutes, stirring frequently, until the aubergine (eggplant) is tender and the sauce is reduced.
Serve the stew, sprinkled with some chopped coriander (cilantro), on it’s own or with brown rice.

2 tbsp olive-oil
1 red onion, finely sliced
600ml (1 pint 2 ½ cups) water
1 sweet potato, cut into 2.5cm
(1in) cubes
5 large vine tomatoes, cut into quarters
3 fresh or dried bay leaves
½ red chilli, finely chopped
1 tsp ground cumin
Pinch of cayenne pepper
1 small aubergine (eggplant),
Quartered lengthways and cut into 1 cm(1/2in) slices
800g (1lb 10oz/4 cups) canned chickpeas, rinsed and
Coriander (cilantro), roughly chopped, to serve
Cooked brown rice, to serve