Sunday, 13 October 2019

Sweet Paprika Garlicky Stew


2x Sweet Potatoes (or Butternut Squash if preferred)
1x Bulb of Garlic
400g x Potatoes
1 x Tsp Cumin
2 Tbsp Paprika
1 Tbsp Sweet/Spanish Paprika
1 tsp Salt
1 tin of Chopped Tomatos
1 Stock cube (or equivalent)
1x Onion
2x Red Pepper
Lemon Juice
1 Packet Cherry Tomatos
1 can of Chickpeas

Begin by washing and peeling both the potatoes and the sweet potatoes. 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 40 minutes at 200 degrees 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 good 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 20 minutes. Salt to taste and eat!!

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!

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