Sunday, 13 October 2019

Sweet Spanish Garlicky Stew recipe


2x Sweet Potatos or Butternut Squash if Preferred
1x Bulb of Garlic
400g x Potatos
1 x Tsp Cumin
2 Tbsp Paprika
1 Tbsp Sweet/Spanish Paprika
Chopped Tomatos
Red Pepper
Lemon Juice
Cherry Tomatos

Begin by washing and peeling both the potatos and the sweet potatos. Begin by roasting the vegetables in a pan with a little oil, salt, pepper, a generous amount of lemon juice and about 5 cloves of garlic in the oven for around 30 minutes or until cooked and a little crispy on the edges. Throughout this time watch the garlic cloves are not burning, if so remove from the oven and set aside.

Whilst the veg is roasting, chop a large onion and fry in a pan with around a tbsp of oil. When beginning to go translucent add 3 cloves of crushed garlic and fry for around 30 seconds. Then add the spices and a few splashes of lemon juice. Add the roasted veg to the pan and coat them in the spices and onions. Next add the tomatoes, the vegetable stock and the chickpeas and allow to simmer for around 10 minutes.

Serves 5-6 people. I like to make it just for two and then know that I will have a lot of leftovers to freeze so on days when I am too tired to cook, I know I will have something nice waiting for me!

add chickpeas
roast potatoes with salt
add to pan
roast cherry toms, sweet potato and pepper with salt oil lemon juice and about 5 whole cloves of garlic
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