Sweet Potato and Chickpea Stew


2 cans of tinned tomatoes (400ml each)
1 can of coconut milk
2 large sweet potatoes
2 aubergines
1 bag of spinach
1 can of chickpeas (400g)
4 tablespoons of tomato puree
4 tablespoons of apple cider vinegar
4 teaspoons of turmeric
4 teaspoons of cumin
1 teaspoon of cayenne pepper
4 cloves of garlic fresh coriander brown rice or quinoa to serve


Cut the sweet potato into small chunks, steam these for 15 minutes. Then chop the aubergine into bite sized pieces Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they’re bubbling

At this point add the coconut milk, tomatoes, aubergine, sweet potato, salt and pepper to the pot and allow it to heat until boiling

Allow the pot to cook for about forty five minutes, at which point add the drained chickpeas and spinach. Let these cook for fifteen minutes

Finely chop the coriander. Then serve the stew with brown rice or quinoa, and sprinkle the coriander on the top Store any extras in an airtight container in the fridge or freeze