Ingredients for Sweet Potato Chickpea And Eggplant Hotpot
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Chili
- Smoked Paprika
- Sweet Potatoes
- 1 medium eggplant, cubed
- Passata
- 2 cups vegetable broth (or water)
- 1 can (400g) chickpeas, drained and rinsed
- 2 tablespoons chopped fresh parsley
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How to Make Sweet Potato Chickpea And Eggplant Hotpot
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 medium chopped onion and cook for 5 minutes, until softened. Add 2 cloves minced garlic, 1-2 finely chopped fresh chili (or 1/2 teaspoon chili flakes/powder), and 1 teaspoon paprika. Cook for 1 minute more, until fragrant.
- Add 1 kg cubed sweet potato, 1 medium eggplant (cubed), 400g can of tomato passata, and 2 cups of vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sweet potatoes are tender. Stir in 1 can (400g) of chickpeas (drained and rinsed) and simmer for another 5 minutes.
- Stir in 2 tablespoons of chopped fresh parsley before serving. Enjoy with crusty bread!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
44g
Fat
3g
Carbs
18g
