Sweet Potato Chilli With Chickpeas
3 sweet potato
1 red pepper
2 cans of tomato
1 teaspoon of miso
2 tsp of cumin
2 tsp of ground coriander
2 tsp of chilli powder
2 crushed garlic cloves
1 small bag of spinach
1 carton of organic chickpeas
This dish is simple to prepare and can be left on the hob with an occassional stir.
Peel the potato’s and chop into cubes putting them into a large pan. Chop the peppers and chilli and add to the pan with the tomato. Add 1/2 pint of water and bring to the boil. Once boiling add the miso, cumin, coriander, chilli powder and two crushed garlic cloves. Season and leave to boil on a low heat for one hour (stirring ocassionally).
When its ready add a bag of spinach and carton of chickpeas and cook for a further 10 minutes.
Serve with brown rice, sprinkled with smoked paprika.