Cajun Spiced Sweet Potato, Pepper & Chickpea Stew Recipe

Ingredients

3 onions
1 red pepper
3 garlic cloves
A handful of rosemary, leaves only
750g sweet potatoes
2 tbsp olive oil
Sea salt
Freshly ground pepper
1 tbsp Cajun seasoning
400g chopped tomatoes
400g tin of chickpeas
1 ltr boiling water
1 vegetable stock cube
100g baby leaf spinach
1 lemon

Prep: 15 mins | Cook: 45 mins

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Method

1. Peel the onions and finely slice them. Halve the pepper and scoop out the seeds and white pith. Slice the pepper into strips. Peel the garlic and finely chop it. Pick the rosemary leaves and finely chop them. Scrub the sweet potatoes and chop them into small chunks.

2. Pour 2 tbsp olive oil into a pan and warm to a medium heat. Slide in the onions and pepper. Season with salt and pepper and fry for 10-15 mins, stirring occasionally, till softened and golden.

3. Tip in 1 tbsp Cajun seasoning, the garlic and rosemary. Stir to mix and fry for 2 mins.

4. Drain the chickpeas and add them to the pan along with the tinned chopped tomatoes and the sweet potatoes. Pour in 1 ltr boiling water and crumble in the stock cube. Stir well, bring the stew back to the boil then reduce to a simmer and cook for 30 mins.

5. Stir the spinach into the stew. Grate in the lemon zest and squeeze in the juice from 1 half. Taste the stew and add a little more salt or pepper or lemon if needed. Leave the stew chunky, or to give it a thicker texture, pulse a few times with a stick blender. Ladle the stew into bowls and serve with wedges of the remaining lemon half for squeezing over.