Smoky Sweet Potato, Red Pepper & Chickpea Stew with Sweet Potato Wedges, Creamy Hummus & Toasted Seeds
Sweet and smoky sweet potato, roast pepper and chickpea stew with gloriously creamy butterbean hummus and tasty sweet potato wedges – Yum!
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 smoky sweet potato, roast pepper and chickpea stew with gloriously creamy butter bean 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
It’s 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.
Ingredients
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 used 1 can organic drained
- 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
Instructions
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.
5 Responses
Just enjoyed for dinner, very tasty, enormous portions. I originally divided for 4, but we couldnt finish and leftovers made another portion. The butterbean houmous was especially delicious
Hi Stephanie
So happy you liked! xx
Another beautiful recipe x we have your book too but also do lots from Instagram x really easy to follow recipes and incredible flavoursome meals x
Wow this was the first vegan meal I have cooked and loved the flavours and textures, definitely a convert to plant based food.
Hi Richard
Fantastic to hear!
My best
Niki x