This easy stew recipe combines chickpeas, sweet potatoes, red peppers, and a blend of bold spices, promising comfort in every spoonful. Fresh parsley adds a touch of brightness, while a dollop of creme fraiche provides a creamy finish. Simple, satisfying, and sure to become a staple in your kitchen.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
759
Ingredients
1Tbsp.
rapeseed oil
1
red onion, finely sliced
1/2
red chilli, finely chopped
1/2tsp.
smoked paprika
1/2tsp.
ground ginger
1/2tsp.
ground turmeric
1
yellow pepper, thinly sliced
1
medium sweet potato, peeled and roughly diced
2
410 g cans chickpeas, drained
400g
can chopped tomatoes
4
wholemeal pitta breads
100g
crème fraîche, optional
Directions
Step 1
Heat the oil in a large pan and gently cook the onion for 10min until softened. Stir in the chilli, spices and ½tsp salt, then cook for 1min. Add the pepper and sweet potato and cook for 5min until the vegetables are beginning to caramelise round the edges.
Step 2
Stir in the chickpeas and tomatoes. Simmer, covered, for 10min until sweet potato is cooked.
Step 3
Toast the pitta breads and slice in half. Stir the crème fraîche, if using, into the stew. Heat through and taste for seasoning. Ladle into warm bowls and serve with the hot pitta.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
