Ingredients
- 1 Small red onion
- 1 Small sweet potato peeled and diced
- 1 Tin of plum tomatoes
- 1 Tin of chickpeas drained
- 1 Green chilli finely chopped
- 2 Garlic cloves
- 1 tsp Honey
- Splash of water
- 1 tbsp Oil
- Salt and pepper
- Fresh coriander optional
Spices
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Mild chilli powder
- ½ tsp Hot paprika
- ¼ tsp Ground turmeric
Instructions
- Heat a large skillet on a medium heat and then add 1 tbsp of avocado oil. Throw in the red onion, sweet potato and season with a pinch of salt and pepper. Sauté for 5-7 minutes until softened and slightly coloured.
- Add the garlic, green chilli and continue stirring for 1 minute 2 until fragrant.
- Add all the spices stirring continuously for 30 seconds. Add a splash of water and keep on the move until the water has evaporated (around another minute and make sure you are scraping the lovely flavour from the bottom of the skillet)
- At this point throw in the plum tomatoes breaking them up with a wooden spoon followed by the chickpeas, honey, pinch of salt and pepper and another small splash of water. Bring to the boil before reducing to a gentle simmer. Cook for 15 minutes until the sweet potato has softened and the flavour has enhanced.
- Just before serving top with fresh coriander.
Nutrition
Serving: 1 Serving | Calories: 441kcal | Carbohydrates: 73g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1065mg | Potassium: 1209mg | Fiber: 17g | Sugar: 16g | Vitamin A: 16313IU | Vitamin C: 30mg | Calcium: 204mg | Iron: 6mg
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