Sweet Potato, Chickpea & Eggplant Hot Pot.

*serves 6-8
=210 calories per serve
  • 1 brown onion, chopped
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, diced
  • 1 eggplant, diced
  • 400g chickpeas, rinsed and drained
  • 1.5 cup tomato passata
  • 2 cups water
  • parsley
  • salt & pepper
  • paprika to taste
  • chilli power to taste

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. OPTIONAL: serve with crusty bread or rice.

Thanks Coles Magazine for the dinner and recipe inspiration.

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