If you are looking for a plant-based delicious dish this stew recipe is for you. Please dont be afraid of all the listed ingredients, this is actually a really quick and easy dish to make.
I tin Chickpeas – drained and washed
1 Kilo Sweet Potatoes – peeled and sliced into 1.5 cm pieces
50g unsalted non diary butter
2 Tbs Honey or Agave Nectar to make this Vegan
½ tsp Sea Salt
Filtered water
Extra Virgin Olive Oil
Rock Salt
Cracked Pepper
Tomato Puree
1 can chopped Tomatoes
1 Spanish Onion – sliced and diced
⅛ tsp Stevia
1½ tsp ground Cumin
120g baby Spinach leaves
10g Coriander – finely chopped
200g Greek Yogurt OR non diary plain yoghurt to make this Vegan
3 Garlic cloves – finely chopped
Juice of 1 Lemon
Zest of 1 Lemon
1 tsp dried Mint
2 Tbs Extra Virgin Olive Oil
Place the chopped sweet potato in a large bowl, spray with Olive oil and season. Toss to coat.
Lay on a non stick baking tray and bake for approx 45min. Meanwhile, fry the onions in some filtered water for approx 10min, stirring constantly until golden brown.
Add the tomato puree, cook for a further 1 minute. Then add the chopped tomatoes, stevia and cumin. Cook for a further 5 minutes. Season.
Add the Spinach and chickpeas to the sauce and cook for a further 5-10 minutes on medium heat.
Whist together all the ingredients and season. Cover with cling film and place in the fridge so the ingredients and mature.
Once the Sweet potatoes are ready serve. Chickpea sauce on the bottom, sweet potatoes on top with a dollop of Yogurt sauce.
Garnish with chopped Coriander.
Enjoy!
