Tomato & Chickpea Stew

I made this one evening when we wanted a simple, quick and cheap dinner that was tasty! It’s really quick to make and super yummy to eat with a crispy sweet potato!


1 onion

1-2 cloves of garlic

300g plum tomatoes

400g chickpeas

1 tsp chilli powder

1 tsp miso paste

1/4 tsp cumin

400g chopped tomatoes


To serve: 2 large sweet potatoes


2 x avocado

Handful of coriander, chopped

1 lime, juice and zest



Pop the sweet potato on a baking tray. Stab all over and drizzle with olive oil, salt and pepper and put in the oven for approx 1 hour on 170 degrees Celsius. 

After about 15 minutes, gently fry the onion and the garlic in a little oil in a large frying pan until soft. Add the tomatoes and let this simmer for a few minutes.

Add the chickpeas, keeping the water safe and the chopped tomatoes with the cumin, miso paste and chilli. 


Stir through. Add 2-3 tbsp of the chickpea water. 


Bring the heat down so it simmers and pop the lid on the pan. Leave this simmering for approx 30 minutes. 

Meanwhile, mash the avocados with a fork and stir in the chopped coriander with the lime zest and juice. 

Remove the sweet potato from the oven, top with some of the tomato chickpea mix and a dollop of guacamole!



Love, A x 

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