Sweet Potato, Chickpea and Eggplant Hotpot

Recipe by ImPat
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups tomato passata
  • 2
    cups water
  • 400
    g chickpeas (canned, drained and rinsed)
  • 1
    tablespoon parsley (chopped)
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DIRECTIONS

  • 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.
  • 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.
  • Stir through parsley and serve with crusty bread.
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