Instructions

1. Finely chop the onion and garlic. Dice the sweet potatoes.
2. Heat a Tbsp of olive oil in a large pan and gently sweat the chopped vegetables for 10 minutes, under cover.
3. Add the paprika, cumin and tomatoes, then stir to coat well. Add the stock and bring to the boil.
4. Simmer for ten minutes, then add the peas, cook for another 5 minutes or so to warm through.
5. Season with salt & pepper, then garnish with mint leaves and serve.