Sweet potato and chickpea chilli

I'm not a vegetarian but I find myself eating less meat through habit and laziness probably.  Vegetarian food has improved by leaps and bounds over the years and this recipe shows just how good food can be without meat.  On this occasion my lovely wife made the food because I was at work all day and proved once again that she can cook despite her protestations! The sweetness of the potato in this contrasts so well with the heat of the chilli and the chickpeas give bulk and texture.
I don't usually endorse recipes that use a product that can't be bought anywhere but I haven't found a general product for the Marks and Spencer paste so I'll just go with it because it was so delicious.  This recipe was published in the Marks and Spencer free Christmas magazine.

SWEET POTATO AND CHICKPEA CHILLI

 

 

• 1 tsp vegetable oil
• 4 garlic cloves, crushed
• 1 tsp cumin
• 1 green chilli, deseeded and sliced
• 210g jar of Marks and Spencer chilli con carne paste
• 500ml vegetable stock
• 3 tbsp. tomato puree
• 1/4 tsp cayenne pepper
• 2 x 400g tins of chickpeas, drained
• 3 medium sized sweet potatoes, cut into 2cm pieces
• juice of half a lemon

Heat the oil in a pan over a low heat and cook the garlic, cumin, chilli and paste, stirring for 2 minutes

Add the stock, tomato puree, cayenne pepper, chickpeas an sweet potato

Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes

Add the lemon juice and season to taste

How easy was that?

This can be prepared in advance and reheated, serve with sour cream or grated cheese and flatbreads