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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 large sweet potatoes
  • 4 large ripe tomatoes
  • 2 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 4 cloves of garlic
  • 1 stock pot Knorr smoked chilli & tomato
  • 1 tin chickpeas
  • 100 g shredded cabbage or kale
  • Salt and pepper

Method
 

  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.