Sweet Potato and Chickpea Stew

Welcome to iron week. Here’s a sweet potato and chickpea stew which is totally and utterly delicious, super comforting and basically just awesome.

STATS – 40 minutes from prep to table, approximate cost $25, serves 4, source of protein, iron and calcium from chickpeas, leafy greens, polenta and sweet potato.

Total iron content: approx. 4.25mg per serve (53% male RDI; 23% female RDI*) *fml


 

Ingredients

Stew:

1 onion, roughly chopped
4 cloves garlic, diced
1.5 tbsp garam masala
1 large sweet potato
1 can chickpeas, drained
100g chopped spinach
1 can chopped tomatoes
500ml vegetable stock
150ml from one 400ml can coconut milk
Flaked almonds, coriander, dukkah and coconut yoghurt, to serve

Polenta:

500ml vegetable stock
1 cup polenta
250ml coconut milk (the rest from your can)
Salt, to taste

 

Method

Drizzle a little oil in a large saucepan and set heat to medium-high. Add onion and saute until softened. Add garlic and garam masala with a little extra oil to prevent sticking and continue to fry until fragrant.

Add chopped tomatoes, vegetable stock and sweet potato. Stir well, then bring to the boil. Once boiling, reduce heat to medium-low and simmer for 20 minutes or until sweet potato is cooked and liquid has reduced by nearly half.

While stew is simmering, make your polenta. Heat stock in a saucepan until boiling, then gradually stir in polenta using a balloon whisk. Add coconut milk. Turn heat down to low and simmer, stirring constantly, for 10-15 minutes or until thickened and soft.
Add spinach and chickpeas to stew and continue to simmer until cooked. Stir through coconut milk.

Serve stew on polenta with a dollop of coconut yoghurt, some fresh coriander, flakes almonds and a sprinkle of homemade dukkah.

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