- 1kg sweet potatoes
- 1 celery stick
- 3 garlic cloves
- 1-2 chillies
- 1 vegetable stock cube
- 2 x 400g tins of red kidney beans
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 400g chopped tomatoes
- 1 ltr boiling water
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel and chop the sweet potatoes into chunks around 2cm across. Trim the dry ends off the celery and finely slice it. Peel and grate or crush the garlic. Halve the chillies and scrape out the seeds and white pith. Finely chop them (if you like things hot – or not – see our spicing tip at the end).
- 2.
Crumble the stock cube into a heatproof jug. Add 1 ltr boiling water and stir to dissolve. Drain the kidney beans into a colander and rinse under cold water.
- 3.
Warm a large pan over a medium heat for 2 mins. Add 2 tbsp oil, the garlic, chillies and 2 tsp each ground cumin, coriander and smoked paprika. Cook and stir for 1 min. Add the sweet potatoes, celery and kidney beans. Pour in the vegetable stock. Add the chopped tomatoes.
- 4.
Season with a pinch of salt and pepper. Give it a good stir, cover and bring to the boil. Turn the heat down and simmer for 20 mins, stirring now and then, till the sweet potatoes are tender when pressed with a fork.
- 5.
Taste the hot pot and add a little more salt and pepper if you think it needs it. Ladle into warm bowls and serve straight away.
- Tip
Keep & Eat
Cool the hot pot, divide into smaller portions and store in the fridge for up to 3 days or freeze for up to 3 months. Defrost and reheat thoroughly before eating. - Tip
Side show
This hot pot is delicious and filling by itself, but if you want to make it go further serve it with rice or chunks of crusty bread for dunking. Top it off with a spoonful of soya cream or a handful of chopped coriander and a good squeeze of lime juice for extra zing. - Tip
Feeling hot, hot, hot
This hot pot contains 2 chillies as well as smoked paprika - both help to make it nice and spicy. If you prefer a milder hot pot, leave out the chillies, but keep in the smoked paprika as that adds lots of lovely smoky flavours as well as heat. For a medium-spiced hot pot, scrape the seeds and white pith out of the chillies, as that is where the heat comes from in chillies - and use just 1 for a touch of fruity chilli heat. For a really hot pot, leave the seeds and white pith in the chillies.