Sweet Potato Chickpea Hotpot
Winter is coming, and we all know what that means: warming and hearty food is a must!!
This Moroccan-style sweet potato and chickpea hotpot is so nourishing and packed full of flavour. The perfect way to warm up on a cold wintery day, and also a perfect, easy one-pot meal to meal prep for the week!
It’s full of satiating protein and fibre, as well as complex carbs, iron and B vitamins. I’ve used broccoli in this version, but feel free to add whichever veggies of your choice that you like and have on hand.
This recipe makes about 4 serves.
Ingredients:
1 brown onion, diced
4 cloves of garlic, minced
Thumb sized piece of fresh ginger, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp turmeric
1 tsp dried oregano
1 tsp salt
800g tomato passata
2 medium sweet potatoes, diced
2 cans chickpeas, drained and rinsed
1 head of broccoli, chopped
Juice of 1/2 a lemon
Black pepper and fresh parsley, to serve
Method:
Heat a non-stick pan, then add onion, garlic and ginger and sauté until they start to soften.
Add in spices and continue to sauté for about 1-2 minutes until fragrant.
Next, add chopped sweet potato, tomato passata and 2 cups of water. Bring to a simmer and then allow to cook for 15 minutes with lid ajar.
Once the hotpot stew has thickened, add chopped broccoli (don’t forget to use the stalk too, it tastes the same as the top!), chickpeas and lemon juice. Simmer for another 10 minutes until broccoli is soft.
Season to taste, then serve with black pepper and fresh parsley!
