Instructions

1. Preheat the oven to 180°C.
2. Cut the onion and tomatoes in half. Peel the sweet potatoes and cut them into chunks.
3. Arrange these in a baking tray, then tuck the garlic cloves between them. Drizzle with olive oil, dust with paprika and oregano. Toss, then bake in the oven for about 25-30 minutes, until the veggies are tender.
4. Take the tray out of the oven and transfer everything to a pot. Remove the skins of the garlic cloves.
5. Add the stock pot and enough water to cover the veggies. Bring to the boil. Cook for 5 minutes.
6. Using a stick-blender, blend the stew until creamy. Add more water if it’s too thick. Season to taste.
7. Meanwhile, shred the cabbage and drain the chickpeas.
8. Add these to the stew and cook for another 5 minutes or so.