Sweet potato, chickpeas and tomatoes make a generous one-pan supper with smoky flavor and very little fuss. Cutting the sweet potato into small, even cubes is the key to keeping the cooking time practical. A spoonful of yogurt at the table adds a cool contrast to the paprika-rich sauce.
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 600 g peeled sweet potato, cut into 1.5 cm cubes
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 can chopped tomatoes (400 g)
- 2 cans chickpeas (400 g each), drained and rinsed; about 480 g drained total
- 350 ml vegetable stock, plus extra as needed
- 100 g baby spinach
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 120 g plain yogurt or unsweetened plant yogurt and 2 tbsp chopped parsley, to serve
How to make it
- Heat the oil in a deep lidded skillet over medium heat. Cook the onion for 5–6 minutes until softened. Stir in garlic, paprika and cumin for 30 seconds.
- Add the sweet potato, tomatoes and stock. Stir, bring to a simmer and cover. Cook gently for 15 minutes, stirring once or twice.
- Add chickpeas and simmer, covered, for another 8–10 minutes until the sweet potato is easily pierced with a fork. Add a splash of stock if the sauce becomes dry before the vegetables soften.
- Remove the lid. If the sauce is thin, simmer uncovered for 3–5 minutes. Stir in the spinach and let it wilt.
- Add lemon juice, taste and season with salt and pepper. Spoon into bowls and finish each serving with yogurt and parsley.
Tips and variations
Smoked paprika varies in heat; use sweet smoked paprika for a mild version. Add chili flakes at the table rather than making the whole pan hot. Serve as it is, or with flatbread for scooping. For a vegan meal, use plant yogurt and check your stock ingredients.