- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving: 4 servings
Nutrition facts (per portion)
- Calories: 1225 kJ/293 kcal
- Serving Size: 4 servings
Chickpea sweet potato pot
Chickpea sweet potato pot is a dish that will surely delight the entire family and your friends on a visit.
Ingredients
- onion - 1
- garlic - 2 cloves
- olive oil - 3 tbsp
- sweet potato - 600 g
- tomato - 400 g, tinned
- bay leaf - 1
- chili pepper - 1
- caraway - ½ tsp, ground
- sea salt
- peppercorn melange - ½ tsp ground
- aubergine - 1, small
- chickpeas - 400 g, tinned
- cherry tomatoes - 100 g
- flat-leaf parsley - 4 tbsp
Instructions
- Peel and chop both, the onion and garlic cloves. Heat the oil in a heavy-bottomed pan. Stirring constantly, cook the onion and garlic for a while.
- Peel and dice the sweet potatoes. Add in the pan and stir for a few Pour in the chopped tomatoes and 100 ml water. Add the bay leaf, chili pepper, and caraway. Season with salt and peppercorn melange. Cover with a lid and simmer over low heat for about 20 minutes.
- Wash and dice the aubergine, drain the chickpeas, wash and halve the cherry tomatoes. Add in the pan. Pour in 200 ml of water. Continue cooking for 15 minutes. Stir in the chopped parsley and set aside.
