Sweet Potato, Chickpea and Eggplant Hotpot |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A freebie recipe from a national supermarket chain, sound delicious. PLEASE NOTE they do suggest depending on your tastes you can increase or decrease the chilli (or I think leave the seeds in) or if you prefer you can use chili powder or dried chilli flakes. Serve with crusty bread. Ingredients:
1 tablespoon oil |
1 onion (chopped) |
2 garlic cloves (minced) |
1 chili (long red, seeded and chopped) |
1 teaspoon smoked paprika |
2 sweet potatoes (medium, cubed) |
1 eggplant (medium, trimmed and chopped) |
1 1/2 cups tomato passata |
2 cups water |
400 g chickpeas (canned, drained and rinsed) |
1 tablespoon parsley (chopped) |
Directions:
1. Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
2. Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
3. Stir through parsley and serve with crusty bread.
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