Roasted sweet potato and tomato stew with cabbage
This roasted sweet potato and tomato stew with cabbage is perfect for a hearty vegan meal. It’s super healthy too, so ideal for those who follow various diets. Serve it with crusty bread or brown rice.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the onion and tomatoes in half. Peel the sweet potatoes and cut them into chunks.
- 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.
- Take the tray out of the oven and transfer everything to a pot. Remove the skins of the garlic cloves.
- Add the stock pot and enough water to cover the veggies. Bring to the boil. Cook for 5 minutes.
- Using a stick-blender, blend the stew until creamy. Add more water if it’s too thick. Season to taste.
- Meanwhile, shred the cabbage and drain the chickpeas.
- Add these to the stew and cook for another 5 minutes or so.