Sweet Potato, Chickpea And Eggplant Hotpot

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 chili (long red, seeded and chopped)
• 1 teaspoon smoked paprika
• 2 sweet potatoes (medium, cubed)
• 1 eggplant (medium, trimmed and chopped)
• 1 1/2 cups tomato passata
• 2 cups water
• 400 g chickpeas (canned, drained and rinsed)
• 1 tablespoon parsley (chopped)

Recipe

• 1 heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
• 2 stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
• 3 stir through parsley and serve with crusty bread.