Brick Lane Chickpea and Sweet Potato Stew

Brick Lane Chickpea and Sweet Potato Stew

1 tsp olive oil

1 medium onion (chopped)

3 cloves fresh garlic, chopped

2 cans of diced tomatoes

2 ½ tsp Brick Lane Takeaway

½ tsp chilli powder

¼ tsp cayenne (optional / increase if you love heat)

½ tsp salt

2 cans chickpeas, drained and rinsed

1 large sweet potato, cut into cubes

2 cups spinach (or 4-5 cubes frozen spinach)

1 can coconut milk

2 Tbsp chopped Cilantro (to serve)

Optional – dollop of Sour Cream to serve

  1. Using a large pot, saute the onions and garlic until translucent (4-5 min.)
  2. Add Brick Lane Takeaway, chilli powder, cayenne, salt and pepper – and stir.
  3. Add diced tomatoes, sweet potato, drained and rinsed chickpeas and coconut milk.
  4. Cover ad bring to a full boil, then reduce the heat to med-low and leave uncovered for 35 – 40 minutes.
  5. Once sweet potatoes are soft, use a potato masher to thicken the texture.
  6. Add spinach. Cook until warm.
  7. Serve hot with sour cream and cilantro on top.

Eat on its own, or serve with rice / ancient grain of choice.