After making lots of soups and curries I wanted to make a different kind of hearty meal for the cold, wintery nights we’re finally having so a stew it is! I’ve always loved sweet potato (almost as much as normal potato!) and you can’t keep me away from chickpeas so this was definitely right up my alley. The combination of lots of veggies and spices made for a delicious, warming meal which also made lots of leftovers to stock my freezer for the weeks ahead.
I served mine with some wholemeal couscous, but normal couscous, rice or quinoa would work just as well! Don’t be put off by the large list of ingredients, they all end up in the one pot!
This recipe is based on one I found here
- 1 large sweet potato
- 2 carrots
- 4 ribs of celery
- Coconut oil
- 3tsp cumin
- 3tsp cinnamon
- 2tsp dried coriander
- 1tsp chilli flakes (or to taste)
- 4 cloves garlic
- 4 dates
- Can of diced tomatoes
- 3 cups vegetable stock
- Can of chickpeas
- 3 handfuls of spinach
- Flat leaf parsley (to serve)
- Dice the onion, peel the sweet potato and carrot and chop into small pieces, along with the celery
- Heat the coconut oil in a large saucepan then cook the onion on low heat until translucent.
- Add the spices and stir to combine, then cook for a further 3-4 minutes, stirring as required
- Mince the garlic and add to the onion mix, cook for a further minute
- Chop the dates and add with the sweet potato, carrot and celery and stir to coat in the onion mix
- Add the tomatoes and stock and stir then simmer for 10-12 minutes, until the sweet potato is just tender
- Chop the capsicum and add with the chickpeas, stir to combine and cook for a further 5 minutes
- Add the spinach and cook until just wilted
- Spoon into serving bowls and sprinkle with the chopped parsley
This is really my kind of winter food, hearty without being heavy as it’s not reliant on lots of starchy or carb-heavy elements like cold weather food so often is. Delicious!
What are your go-to Winter meals?