Smokey Sweet Potato, Red Pepper & Chickpea Stew with Sweet Potato Wedges, Creamy Hummus & Toasted Seeds

To make the sweet potatoes;

1. 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; 

1. In the oven roast the peppers at 180c with the olive oil, sea salt and black pepper for aprox 30 minutes or until soft and a little charred. 
2. In the mean time, in a medium pan, add the olive oil and onion and fry for 8-10 minutes until soft.
3. Now add the garlic and fry for a further minute or so. 
4. Add the spices and stir to combine. 
5. You can now add the chopped tomatoes, sweet potato and water.
6. 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.
7. Season and simmer on a low heat for 5 minutes. 

To make the hummus;

1. Add the butter beans into the your blender with the garlic, lemon juice, tahini and olive oil
2. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen if needed.
3. Season to taste. add the thyme and blitz again.

To make the seeds;

1. Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them
2. Stir in the salt, then transfer to a jar with a lid.