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Smoky Sweet Potato, Red Pepper & Chickpea Stew with Sweet Potato Wedges, Creamy Hummus & Toasted Seeds
For the wedges
3 sweet potatoes sliced into wedges
Big pinch sea salt
1/2 tsp garlic granules
For the stew
2 peppers–red orange or yellow sliced
2 tbsp olive oil
Big pinch sea salt
Black pepper
2 red onions roughly chopped
2 tbsp olive oil
4 large cloves garlic sliced
1 tbsp cumin seeds
1 tbsp smoked paprika
Pinch chilli flakes
1/2 tsp cinnamon
300 g tomatoes sliced roughly
2 small sweet potatoes peeled and diced
300 ml water
240 g chickpeas
1 tsp sea salt
For the butter bean and thyme hummus
1 can butter beans drained
1 clove garlic
2 tbsp olive oil
Juice 1/2 lemon
1/2 sea salt
1 tbsp tahini
3 tbsp fresh thyme
For the toasted seeds
3 tbsp sunflower seeds
3 tbsp sesame seeds
1/2 tsp sea salt flakes
To make the sweet potatoes
Add to a large roasting pan with the olive oil, salt and garlic powder. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.
To make the stew
In the oven, roast the peppers at 180c with the olive oil, sea salt and black pepper for approx 30 minutes or until soft and a little charred. In the meantime, in a medium pan, add the olive oil and onion and fry for 8-10 minutes until soft.
Now add the garlic and fry for a further minute. Add the spices and stir to combine. You can now add the chopped tomatoes, sweet potato and water.
Cook for 20-25 minutes on a low to medium heat until the sweet potato is tender, then add the chickpeas, and the roasted peppers. Season and simmer on a low heat for 5 minutes.
To make the hummus
Add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil
Blitz until smooth (approx 2 minutes), add a little water to loosen if needed.
Season to taste, add the thyme and blitz again.
To make the seeds
Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them.
Stir in the salt, then transfer to a jar with a lid.
from: www.rebelrecipes.com
3 sweet potatoes sliced into wedges
Big pinch sea salt
1/2 tsp garlic granules
For the stew
2 peppers–red orange or yellow sliced
2 tbsp olive oil
Big pinch sea salt
Black pepper
2 red onions roughly chopped
2 tbsp olive oil
4 large cloves garlic sliced
1 tbsp cumin seeds
1 tbsp smoked paprika
Pinch chilli flakes
1/2 tsp cinnamon
300 g tomatoes sliced roughly
2 small sweet potatoes peeled and diced
300 ml water
240 g chickpeas
1 tsp sea salt
For the butter bean and thyme hummus
1 can butter beans drained
1 clove garlic
2 tbsp olive oil
Juice 1/2 lemon
1/2 sea salt
1 tbsp tahini
3 tbsp fresh thyme
For the toasted seeds
3 tbsp sunflower seeds
3 tbsp sesame seeds
1/2 tsp sea salt flakes
To make the sweet potatoes
Add to a large roasting pan with the olive oil, salt and garlic powder. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.
To make the stew
In the oven, roast the peppers at 180c with the olive oil, sea salt and black pepper for approx 30 minutes or until soft and a little charred. In the meantime, in a medium pan, add the olive oil and onion and fry for 8-10 minutes until soft.
Now add the garlic and fry for a further minute. Add the spices and stir to combine. You can now add the chopped tomatoes, sweet potato and water.
Cook for 20-25 minutes on a low to medium heat until the sweet potato is tender, then add the chickpeas, and the roasted peppers. Season and simmer on a low heat for 5 minutes.
To make the hummus
Add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil
Blitz until smooth (approx 2 minutes), add a little water to loosen if needed.
Season to taste, add the thyme and blitz again.
To make the seeds
Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them.
Stir in the salt, then transfer to a jar with a lid.
from: www.rebelrecipes.com