Print Recipe
Sweet Potato, Chickpea & Eggplant Hot Pot
  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
Share this Recipe

Leave a Reply

Your email address will not be published.


After you have typed in some text, hit ENTER to start searching...