Creamy chickpea, sweet potato and miso stew
This is one of our go to recipes for a speedy supper! It includes some of my favourite ingredients that are extremely versatile whilst packing in lots of nutrients and fibre…give it a go and let us know how you get on!
Ingredients (Serves 2):
1 tsp Oil (Coconut / rapeseed or olive oil all work but I try and use rapeseed as it’s local to us)
2 Cloves of garlic
1/2 Sweet a large potato
1 heaped teaspoon of of brown rice miso paste
1 heaped teaspoon of peanut butter
1 x 400ml tin of coconut milk
240g tin of Chickpeas (drained weight)
1/2 Medium courgette
Large handful of green beans
Heat the oil in a large pan and add in the chopped onion and garlic.
Allow the onion to soften a little before adding the sweet potato in large cubes
Keep stirring and allow to cook for a couple of minutes before adding in the miso and peanut butter.
Stir well to coat the other ingredients before adding the coconut milk
Bring to a gentle simmer and add in the chickpeas.
Simmer for about 20 minutes, adding in the courgette and green beans for the last five minutes.
Serve with sauted spinach or rice and enjoy!