Chickpea Sweet Potato Cherry Tomato Barley Stew
Ingredients
- 2 tsp black mustard seeds
- 1 1⁄2 tsps cumin seeds
- 2 Tbs coconut oil
- 2 med yellow onions, finely diced
- 6 garlic cloves, minced
- 2 cm piece fresh ginger, grated
- 3 bay leaves
- 1 Tbs garam masala
- 2 tsp coriander
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- Cracked black pepper
- 1 (400g) can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 3 cups peeled and diced sweet potatoes
- 1 (400g) can cherry tomatoes
- 1 1⁄2 tsp sea salt
- 4 cups baby spinach
- 1 1⁄2 Tbs fresh lemon juice
- 1 cup fresh coriander, roughly chopped
Preparation
Heat a large dutch oven over medium heat and add the mustard seeds and cumin seeds. Stir until they start to jump in the pan. Add the coconut oil and then the onions. Cook for about 5 mins until the onions are softened and golden.
Add the garlic and ginger and cook for 1-2 mins.
Add the bay leaves, spices and the chickpeas and stir to coat.
Pour in the vegetable stock, tomatoes, sweet potatoes, crushed tomatoes and salt to taste. Stir well and bring to a boil.
Reduce the heat to a simmer, stirring occasionally, for 30 mins until the sweet potatoes are soft and the liquid has reduced.
Add the spinach and cook until just wilted.
Remove bay leaves and stir in the coriander and lemon juice.
