Vegan sweet potato and chickpea stew with tahini
A thick sweet potato and chickpea stew swirled with tahini and olive oil. Rich, nutty tasting without a single nut.
- Time45 min
- LevelEasy
- Costabout £1.25 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and soften the onion for 6 minutes. Add the garlic, cumin and paprika for 1 minute.
6 min - 2
Add the sweet potato, chickpeas, tomatoes and stock. Bring to the boil, then cover and simmer for 25 minutes until the sweet potato is soft.
25 min - 3
Mash a few pieces of sweet potato into the sauce to thicken it.
- 4
Stir the tahini and lemon juice together with 2 tbsp of the hot liquid, then stir this back into the stew.
- 5
Season well, scatter with parsley and serve with a drizzle of extra olive oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.