Cajun Spiced Sweet Potato, Pepper & Chickpea Stew Recipe | Abel & Cole
Cajun Spiced Sweet Potato, Pepper & Chickpea Stew
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Prep: 15 mins
Cook: 45 mins
A rich chunky stew full of tender sweet potatoes, bell pepper, chickpeas and juicy tomatoes, with a kick of Cajun spice and a punch of flavour from fresh garlic.
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269 kcal
(per portion)
Ingredients you'll need
  • 3 onions
  • 1 red pepper
  • 3 garlic cloves
  • 750g sweet potatoes
  • 1 tbsp Cajun seasoning
  • 400g chopped tomatoes
  • 400g tin of chickpeas
  • 1 vegetable stock cube
  • 100g baby leaf spinach
  • 1 lemon
  • A handful of rosemary, leaves only
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 ltr boiling water
Step by step this way
  • 1.

    Peel the onions and finely slice them. Halve the pepper and scoop out the seeds and membrane. Slice the pepper into strips. Peel the garlic cloves and finely chop them. Pick the rosemary leaves and finely chop them. Scrub the sweet potatoes and chop them into small chunks.

  • 2.

    Pour 2 tbsp olive oil into a pan and warm to a medium heat. Slide in the chopped onions and pepper. Sprinkle in a pinch of salt and pepper and fry for 10-15 mins, stirring occasionally, till softened and golden.

  • 3.

    Sprinkle in 1 tbsp Cajun seasoning, the chopped garlic and rosemary. Fry for a further 2 mins.

  • 4.

    Pour in the chopped tomatoes. Drain the chickpeas and toss them into the pan. Slide in the sweet potatoes. Pour in 1 ltr boiling water and crumble in the stock cube. Stir well to combine. Bring the stew back to the boil, then reduce to a simmer and cook for 30 mins.

  • 5.

    Stir the spinach into the stew. Grate in the lemon zest and squeeze in the juice from 1 half. Try the stew and add a little extra salt and pepper or lemon if needed. Leave the stew chunky, or to give the it a thicker texture, pulse a few times with a stick blender. Ladle the stew into bowls and serve with wedges of the remaining lemon half.

  • Tip

    Keep & Eat
    The stew will keep for up to 3 days in the fridge, or you can freeze it for up to 3 months. Simply divide it into portions, cool and then chill or freeze in airtight tubs. Make sure you defrost it completely before reheating and that it is piping hot all the way through when you serve it.

  • Tip

    Pass the cornbread
    This stew will feed 6 happily on it's own, but serving with a bowlful of chunky bread on the side will feed more mouths. Even better, make warm cornbread studded with plenty of sliced spring onions and green chilli for dipping and scooping. To make the stew a little more mellow, crumble some coconut cream into the stew.