Sweet Potato Chili Chickpea & Ginger Stew

Enjoy the rich colours and flavours of this perfect autumn dish.

Serves: 4 servings
Ready In: 3-5 hours
Crockpot Time: 3-4 hours on low, 4-5 hours on high


2 tbsp olive oil

1 tsp chopped fresh red chilli

1 tbsp finely chopped fresh ginger

2 cloves garlic, finely chopped

1 onion, roughly chopped

2 sweet potatoes, peeled & chopped into 1 cm pieces

2 red peppers, chopped into 1cm pieces

410 g can chickpeas, drained

1 tbsp lemon grass puree

2-3 tsp tamarind paste

Juice 1 large lime

5 g castor sugar

Salt and freshly ground black pepper

4 tbsp chopped, fresh coriander

Sour cream and flat bread, to serve

Sour cream and flat bread, to serve

Cooking Instructions:

1. Preheat the heating base to Low. Place the Stoneware on the hob and heat the oil.

2. Add the chilli, ginger, garlic and onion and cook for a couple of minutes to take a little colour.

3. Next add the sweet potatoes, peppers and chickpeas and mix well. Finally add the lemon grass puree, tamarind, lime juice and sugar, season and mix well.

4. Place onto the heating base, add the lid and cook for 4-5 hours on Low or 3-4 hours on High, or until the vegetables are soft and tender.

5. After this time, remove the lid and cook for a further 15 minutes, stirring occasionally, to evaporate some of the liquid.

6. Spoon into a large bowl and stir in the coriander so it wilts slightly. Serve in bowls with a large blob of sour cream on top, a little more coriander and flat bread.

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