Sweet Potato, Chickpea and Eggplant Hotpot
Created by ImPat on October 26, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #15187
Ingredients
- 1 tablespoon oil
- 1 yellow onion (chopped)
- 2 garlic cloves (minced)
- 1 whole chili pepper (long red, seeded and chopped)
- 1 teaspoon paprika (smoked)
- 2 sweet potatoes (medium, cubed)
- 1 medium eggplant (trimmed and chopped)
- 1 1/2 cups tomato passata
- 2 cups water
- 1 can (400 grams) garbanzo beans (drained and rinsed, chickpeas)
- 1 tablespoon fresh chopped parsley
How to Make
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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.
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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.
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Step 3: Stir through parsley and serve with crusty bread.
Nutritional Facts
- 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