Sweet Potato, Chickpea and Eggplant Hotpot

A freebie recipe from a national supermarket chain, sound delicious. PLEASE NOTE they do suggest depending on your tastes you can increase or decrease the chilli (or I think leave the seeds in) or if you prefer you can use chili powder or dried chilli flakes. Serve with crusty bread.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  onion (chopped)
• 2  garlic cloves (minced)
• 1  chili (long red, seeded and chopped)
• 1  teaspoon  smoked paprika
• 2  sweet potatoes (medium, cubed)
• 1  eggplant (medium, trimmed and chopped)
• 1 1⁄2 cups  tomato  passata
• 2  cups water
• 400  g chickpeas (canned, drained and rinsed)
• 1  tablespoon parsley (chopped)

Directions

1. Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
2. Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
3. Stir through parsley and serve with crusty bread.