Instructions

1. Peel and dice the sweet potatoes and carrots. Chop the onion and garlic finely.
2. Heat a little olive oil in a large pan. Sauté the onion for about 5 minutes until soft, then add the garlic, smoked paprika and cumin seeds. Stir for 30 seconds to release the flavours.
3. Add the carrot and sweet potato pieces. Stir for 2–3 minutes to coat in the spices, then mix in the tomato purée.
4. Pour in the chopped tomatoes and enough water to cover the vegetables.
5. Add the stock cube, bring to a boil, then reduce heat.
6. Cover and simmer for 20 minutes until the vegetables are tender.
7. While the stew cooks, remove the meat from the chicken thighs or drumsticks and cut into chunks.
8. When the veggies are tender, stir in the chopped kale or cabbage and cook for another 5 minutes.
9. Add the chicken pieces, warm through for a couple of minutes, then serve with a sprinkle of fresh parsley.