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Sweet Potato, Squash and Chickpea Stew

This spiced sweet potato, squash and chickpea stew is an easy winter warmer recipe! It's spicy, filling, healthy  and can be on the table within half an hour. Serve it with fresh flatbread or boiled rice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 Tbsp oil
  • 2 red onions
  • 1 tsp black mustard seeds
  • 4 cloves garlic
  • 1 red chilli
  • 1 inch of ginger
  • 1½ tsp turmeric
  • 2 sweet potatoes about 400g
  • ½ butternut squash about 400g
  • 1 tin chickpeas 400g
  • 1 tin chopped tomatoes
  • 500 ml water
  • 2 Tbsp chopped fresh coriander

Method
 

  1. Dry-fry the cumin seeds and coriander seeds until fragrant. Set aside. When cooled grind finely using a pestle and mortar.
  2. Peel the sweet potato and butternut squash and chop into bite-size pieces.
  3. Chop the onion and garlic. Deseed the chilli, then chop finely. Peel the ginger, then chop finely.
  4. Heat the oil in a large pot over medium heat and sauté the onion until soft. Add the mustard seeds and let them pop for a few seconds, then add the garlic, chilli, ginge and the spices (turmeric, ground cumin & coriander). Cook for a further 2 minutes.
  5. Add the sweet potato and squash, then the chopped tomatoes and cooked chickpeas. Add the water and season with salt and pepper. Bring to the boil then gently simmer under cover for about 15-20 minutes, until the squash is tender.
  6. Scatter the coriander on top just before serving.