Sweet Potato, Chickpea and Eggplant Hotpot

10m
Prep Time
25m
Cook Time
35m
Ready In


"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. Without bread would be vegan."

Original is 4 servings

Nutritional

  • Serving Size: 1 (374.6 g)
  • Calories 124.6
  • Total Fat - 5.2 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 2.9 mg
  • Sodium - 57.2 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 8 g
  • Protein - 3.9 g
  • Calcium - 69.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 35.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 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.

Step 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.

Step 3

Stir through parsley and serve with crusty bread.

Tips


No special items needed.

0 Reviews

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