I love this time of year when stews are the order of the day and Ione of my favourites is this delicious Honestly Healthy recipe by Natasha Corrett and Vicki Edgson.
1 tbsp Olive oil
1/2 red onion, finely sliced
1 garlic clove, finely sliced
1/2 sweet potato cut into 2.5cm cubes
3 Large vine tomatoes, cut into quarters
2 flesh or dried bay leaves
1/4 red chilli, finely chopped
1/2 tsp ground cumin
Pinch of cayenne pepper
1/2 an aubergine quartered lengthways and cut into 1cm slices
400g canned chickpeas, rinsed and drained.
Salt and Pepper
Optional: Brown rice to serve
Heat the olive oil in a large pan over a medium heat, stir in the onion and garlic and cook for 4 minutes, until softened. Add 50ml of the water and stir in the sweet potato, then crush the chopped tomatoes into the pan and add the bay leaves. Cook for 5 minutes.
Add the chilli, cumin cayenne and 150ml of the water and simmer for 15 minutes, or until reduced to a thick sauce. Add the aubergine, chickpeas and remaining water and simmer for a further 10 minutes, season as necessary. Stirring frequently until the aubergine is tender and the sauce is reduced.
Serve on its own or with the brown rice.
Remember, leave the skin on the sweet potato as it contains so many nutrients just make sure you scrub well before cooking.