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

This one was a request from my sister who loves sweet potato wedges and wanted them just dipped into hummus with crunchy seeds on top.

As I compromise she agreed for me to add the stew – I mean you’ve got to have a veggie stew right? So in the end – It’s a bit of a classic Niki dish – layering flavours and textures.

I combined sweet and smokey sweet potato, roast pepper and chickpea stew with gloriously creamy butterbean hummus AND sweet potato wedges! I love the combination of smooth cold and creamy with warm and oozing veggies.


Tips

  • You can of course use standard white potatoes
  • Its not necessary to roast the peppers – you can cook them  in the stew. But as the potatoes are being roasted – why not roast the peppers at the same time – it adds tons of flavour.

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Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

For the wedges;

  • 3 sweet potatoes sliced into wedges 
  • Big pinch sea salt 
  • 1/2 tsp garlic granules 

To make 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 
  • 300g tomatoes sliced roughly 
  • 2 small sweet potatoes peeled and diced 
  • 300ml water 
  • 240g chickpeas – 1 used 1 can organic drained
  • 1 tsp sea salt 

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 

Toasted seeds;

  • For the toasted seeds;
  • 3 tbsp sunflower seeds
  • 3 tbsp seseme seeds
  • 1/2 tsp dea salt flakes

Directions

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.

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2 Comments

  1. Richard Barnette on January 13, 2021 at 2:53 pm

    Wow this was the first vegan meal I have cooked and loved the flavours and textures, definitely a convert to plant based food.

    • Niki on January 14, 2021 at 9:09 am

      Hi Richard
      Fantastic to hear!
      My best
      Niki x

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