| Sweet Potato, Chilli, Chickpea and Ginger Stew with Sour Cream |
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| Written by Clare Royals, 2008 | |
 Serves 4 Preparation time: 20 minutes Cooking time: 4-5 hours Slow cooker setting: Low 2 tbsp olive oil 1 tsp chopped fresh red chilli 1 tbsp finely chopped fresh ginger 2 cloves garlic, finely chopped 1 onion, roughly chopped 2 sweet potatoes peeled and chopped into 1cm pieces 2 red peppers chopped into 1cm pieces 410g can of chickpeas, drained 1 tbsp lemon grass puree 2-3 tsp tamarind paste juice of 1 large lime 1 tsp caster sugar salt and freshly ground black pepper 4 tbsp chopped fresh coriander sour cream and flat bread to serve Pre-heat the heating base to Low Place the stoneware pot on the hob and heat the oil. Add the chilli, ginger, garlic and onion and cook for a couple of minutes to give them a little colour. Next add the sweet potatoes, peppers and chickpeas and mix well. Place on to the heating base, add the lid and cook for 4-5 hours on Low or 3-4 hours on High, or until the vegetables are soft and tender. When this time is up, remove the lid and cook for a further 15 minutes, stirring occasionally to evaporate some of the liquid. Spoon into a large bowl and stir in the coriander so that it wilts slightly. Serve in bowls with a large blob of sour cream on top, a little more coriander and the flat bread. |
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