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Sweet Potato and Chickpea Eggplant Stew
By Andy | April 27, 2008
Sweet Potato and Chickpea Eggplant Stew
Serves 4
Prep time : 15 minutes
Cooking time : 40 minutes
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Ingredients
1 kilogram of sweet potato, peeled and cubed.
1 large eggplant, peeled and diced into cubes.
1 large red onion, roughly diced.
400 grams tinned diced tomatoes.
400 grams tinned chickpeas, well rinsed and drained.
200 grams pitted prunes, chopped.
2 cloves of garlic, crushed.
1 tablespoon of fresh grated ginger.
2 teaspoons ground cumin.
1/4 teaspoon chili powder.
1/4 teaspoon cayenne pepper.
2 tablespoons of olive oil.
1/2 cup fresh chopped flat leaf parsley.
Method
Heat the oil in a heavy based pan over medium heat and add the onion.
Sweat onion for 5 minutes, add the garlic, cumin, cayenne and chili and cook for 1 minute.
Add sweet potato and 1/4 cup of water.
Reduce heat to a simmer, cover and cook for 10 minutes.
Add eggplant, chickpeas and 3/4 cup of water and bring to the boil.
Reduce to a simmer, cover and cook for 15 minutes.
Stir in prunes, season to taste.
Heat through prunes and serve.
Serving
Ladle into soup bowls, top with chopped parsley and serve with good crusty bread.
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Topics: Vegetarian | No Comments »
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