Spanish Chickpea and Sweet Potato Stew
40 min
A Spanish-spiced vegetable stew with chickpeas, sweet potatoes and spinach, simmered until tender and thickened.
| 45 ml olive oil | Heat oil, fry onion & garlic 2–3 min | Add pepper & sweet potatoes, fry 4–5 min | Add spices, stir 1 min | Stir in chickpeas, tomatoes & stock, season | Simmer covered 20–25 min until tender | Add spinach, cook 5 min until wilted |
| 1 red onion, chopped | ||||||
| 4 cloves garlic, minced | ||||||
| 1 red pepper, chopped | ||||||
| 2 small sweet potatoes, cubed | ||||||
| 1 teaspoon smoked paprika | ||||||
| 1/2 teaspoon cayenne pepper | ||||||
| 1/2 teaspoon dried thyme | ||||||
| 1 × 400 g (14 oz) can chickpeas, drained | ||||||
| 1 × 400 g (14 oz) can chopped tomatoes | ||||||
| 500 ml (2 1/2 cups) vegetable stock | ||||||
| 150 g (5 oz) baby spinach |
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