Ingredients
Looking for a chilli recipe with a twist? This sweet potato
chilli uses chickpeas, fragrant garlic and chilli for a
mouthwatering midweek fast feast.
- 6 cloves garlic, peeled
- 1tbsp vegetable oil
- 1tsp cumin seeds
- 3tbsp tomato puree, mixed with 125ml (4fl oz) water
- 2 x 400g (13oz) cans chickpeas, drained and rinsed
- 3 medium sized sweet potatoes, 2cm (¾in) diced
- 3 green chillies, de-seeded and sliced
- 1tsp ground cumin
- 1tbsp lemon juice
- Large pinch cayenne pepper
- 400ml (13fl oz) vegetable stock or water
- Coriander leaves, to garnish
- Flat bread and raita, to serve
Method
- Pound the garlic and half of the oil in a pestle and mortar. Heat the remaining oil in a large saucepan over a medium heat and add the cumin seeds and garlic paste and fry, stirring continuously for 2 mins. Add the tomato purée and water mixture, the drained and rinsed chickpeas, sweet potatoes, green chillies, ground cumin, lemon juice, cayenne and 400ml vegetable stock and bring to the boil.
- Simmer (covered) very gently over a low heat for 15-20 mins, or until the sweet potatoes are tender. Season to taste with salt and freshly-ground black pepper and garnish with coriander. Serve with flat bread and raita.
Top tips
Tip
This simple recipe also works well with butternut squash, pumpkins or new potatoes.
