Sweet Potatoes with Spanish-Style Stew
Ingredients:
4 medium sweet potatoes
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
200g chicken or turkey sausage, sliced (optional, for a meat-free version, omit this)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 can (400g) chopped tomatoes
1 can (400g) chickpeas, drained and rinsed
1 can (400g) black beans, drained and rinsed
250ml vegetable stock
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Bake Sweet Potatoes:
Preheat the oven to 200°C (180°C fan/gas mark 6). Prick the sweet potatoes all over with a fork and place them on a baking tray. Bake for 45-60 minutes, or until tender.
Cook Sausage and Vegetables:
While the sweet potatoes are baking, heat the olive oil in a large saucepan over medium heat. If using sausage, add the sliced sausage and cook for 2-3 minutes until lightly browned. Remove the sausage from the pan and set aside. Add the chopped onion to the pan and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute.
Add Peppers and Spices:
Add the chopped red and yellow bell peppers to the pan and cook for 5 minutes until they start to soften. Stir in the smoked paprika and ground cumin and cook for 1 minute until fragrant.
Make the Stew:
Add the chopped tomatoes, chickpeas, black beans, and vegetable stock to the pan. If using sausage, return it to the pan. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the stew thickens. Season with salt and pepper to taste.
Serve:
Split the baked sweet potatoes open and fluff the insides with a fork. Spoon the Spanish-style stew over the top of each sweet potato. Garnish with chopped fresh parsley.
