It’s getting pretty chilly in Melbourne these days since winter is approaching, and I’m constantly freezing my silicone tits off, so I’ve been trying to make warmer one pot dishes as of recent. Today, I made a Spanish Chickpea and Sweet Potato Stew… but for some reason the sun decided to make a surprise appearance today as well. What is my life. A tragic disaster, that is what. Anyway… my war with the weather aside, this was a kick-ass, super healthy and easy to make dish that was all cooked in one pot and in under 45 minutes.

Now, as you can see, I have also added a bunch of Baby Spinach to this Chickpea and Sweet Potato Stew, boosting the amount of Folic Acid and Iron in the dish. You know what this means, right? Eat loads of Chickpea and Sweet Potato Stew if you’re planning on getting knocked up. Folic Acid and Iron are key in falling pregnant, this is common knowledge. Please ignore this advice if you are under 16 years old. I will not be held accountable for your appearance on 16 and Pregnant!

There are very basic – almost definitely already in your pantry – ingredients in this Chickpea and Sweet Potato Stew. All you need is Olive Oil, Onion, Garlic, Cumin, Harissa, Sweet Potato, Tinned Tomatoes, Chickpeas, Maple Syrup, Chickpeas and Baby Spinach. Pretty damn simple. This recipe is cooked and ready to serve in under 45 minutes, low in fat, hearty, healthy and simple to make. Scroll down for the entire Chickpea and Sweet Potato Stew recipe ! Ciao for now.



