Sweet Potato, Chickpea & Eggplant Hotpot
Prep: 10 mins
Cooking: 25 mins
½ Tbs oil
½ onion, chopped
1 clove garlic, crushed
½ long red chilli, seeded, chopped
½ tsp smoked paprika
1 medium sweet potato, cubed
½ medium eggplant, trimmed, chopped
¾ cup tomato passata
200g chickpeas (tinned), rinsed and drained
½ Tbs chopped parsley
Coriander to serve
Heat oil in a large saucepan on medium. Cook onion for about 5 minutes, until softened. Add garlic, chilli, and paprika and cook for 1 minute until fragrant.
Stir through sweet potato, eggplant, tomato passata and 2 cups water. Simmer for 15 minutes until sweet potato is just tender. Add chickpeas and simmer for a further 5 minutes.
Stir through parsley and serve with bread.
Source: Modified from Winter Coles Magazine 2010
Photo:Stonesoup Virtual Cookery School