Last Wednesday Claudia told me to cook dinner for her and her bff’s Chelsey and Isabella. She wanted the Sweet Potato and Chickpea stew. This is one of the dishes that she sometimes ask me to prepare for her.
And please don’t let me eat this kasi hindi ko relate. Mas masarap pa rin ang paksiw and monggo para sa akin. #oldschool. #oldsoul.
I posted the finish product on Instagram and Facebook and my favorite travel blogger @christinelovestotravel ask me for the recipe. So, Christine, here it is.
Btw, the girls loved it. In fact Isabella asked her mom to cook this and Claudia made the tira baon to the office the next day.
Sweet Potato and Chickpea Stew
- 2 cans tomatoes
- 2 large sweet potatoes
- 2 eggplants
- 4 tablespoons tomato puree
- 4 teaspoons Cumin
- fresh coriander
- 1 can coconut milk
- 1 bag spinach
- 4 tablespoons Apple cider vinegar
- 1 teaspoon cayenne pepper
- quinoa to serve
- 1 can chickpea
- 4 teaspoons turmeric
- 4 cloves garlic
Cut the sweet potato into small chunks, steam these for 15 minutes. Then chop the aubergine into bite sized pieces
Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they’re bubbling
At this point add the coconut milk, tomatoes, aubergine, sweet potato, salt and pepper to the pot and allow it to heat until boiling
Allow the pot to cook for about forty five minutes, at which point add the drained chickpeas and spinach. Let these cook for fifteen minutes
Finely chop the coriander. Then serve the stew with brown rice or quinoa, and sprinkle the coriander on the top
Store any extras in an airtight container in the fridge or freeze