Weekday lunches at work can easily become boring (tuna salad x 5 days, with sad little tomatoes) or expensive (Japanika every day), so I try to make something happy, hearty and healthy that will last me the week.
Last week I found a delicious Honestly Healthy recipe for chickpea and sweet potato stew and thought I’d have a go. It’s incredibly filling, I ate it for lunch and found I didn’t even think about food until dinner time. Packed with goodness, this is a perfect winter dish. It’s really easy to make, just one pot (my favourite…) and minimal supervision.
You can find their recipe in their cookery book, or just use my simplified version below.
- 2 x large sweet potatoes, chopped into chunks
- 2 x tins of chickpeas, drained and rinsed
- 8 x tomatoes, chopped roughly
- 1 x red onion, chopped into fine strips
- 3 x garlic cloves, minced
- 4 x bay leaves
- 2 x tsp onion powder
- 2 x tsp cumin seeds
- 1 x tsp oregano
- 1 x tsp cayenne
- 50ml water
- Salt and pepper to taste
Use a large pan with a lid, on the hob.
On a high heat, pour some olive oil into the pan. Add the garlic and onions and cook for 5 minutes until soft.
Add in the sweet potato and the rest of the spices. Stir together.
Add the water, tomatoes and bay leaves. Stir.
Turn the heat down to medium and put the lid on.
Simmer for 30 minutes.
Add the chickpeas and stir again. Re-cover and cook for 10 more minutes.
Serve! (I added two soft poached eggs which was divine)