Sweet Potato, Chickpea and Eggplant Hotpot
Recipe: #15187
October 26, 2014
"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."
Ingredients
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.