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Sweet Potato, Chickpea & Eggplant Hot Pot
Instructions
  1. Heat oil in large pan and cook onion for 5 minutes or until soft
  2. Add garlic, chilli and paprika and cook for a further minute until fragrant
  3. Boil sweet potato in small pot until it softens before transferring into a large pot
  4. Stir in eggplant, tomato passata and 2 cups of water and bring to the boil
  5. Let mixture simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for a further 5-10 minutes
  6. Stir through parsley
  7. Serve and enjoy.
Recipe Notes
Calories 280
Carbs 45
Fat 4
Protein 13
Serving 1
QuantityServes 4

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