Sweet Potato and Chickpea Stew


This is a hearty recipe adapted from Deliciously Ella. It is a vegetarian dish, but Chicken could be added if you wanted. Enjoy this wonderful bowl of deliciousness.

Serves 4



  • 1 Tin (400g) Chickpeas
  • 2 Tins (800g) Chopped Tomatoes
  • 1 Tin (400ml) Light Coconut Milk
  • 600g Sweet Potato
  • 400g Aubergine
  • 100g Tomato Puree
  • 125g Spinach
  • Optional: 400g Chicken
  • 35ml (4 TBSP) Apple Cyder Vinegar
  • 2 Garlic Cloves
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1/2 tsp Cayenne Pepper
  • 10g Coriander


  1. IMG_7159Chop the sweet potato into small pieces, cook these for 15 minutes until soft. Then chop the aubergine into small pieces.
  2. *If adding chicken, cut the chicken breast into bite size chunks and cook separately, adding to the stew with the tinned coconut milk ect…
  3. Then put the tomato puree, apple cyder vinegar, garlic and spices in a pan.Heat this for a minute until they’re piping hot and bubbling slightly.
  4. Open all your tins and add the coconut milk, tomatoes, aubergine and sweet potato to the pan and leave it to heat up until it’s all bubbling.
  5. Allow the pan to cook for roughly 45 minutes. If its particularly liquidy, then remove the lid and allow the sauce to reduce down.
  6. For the final 15 minutes add the drained chickpeas and spinach.
  7. Finely chop the coriander ready to serve.


  • Serve with brown rice or quinoa.
  • Cook this in bulk and freeze in portions.


VEGGIE (With Chicken)

  • Calories: 382 (485)
  • Carbs: 60g (60g)
  • Protein: 13g  (36g)
  • Fats: 9g (10g)


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