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Smoky sweet potato, red pepper & chickpea stew with sweet potato wedges, creamy hummus & toasted seeds
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5 from 3 votes

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!
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Beetroot hummus, Chickpea stew, Chickpeas, Peppers, Sweet potato stew, Sweet potato wedges, Sweet potatoes, Wedges
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

2-4 servings