sweet potato and chickpea stew

  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • 3 French shallots, thinly sliced
  • 1 tbsp finely chopped rosemary sprigs
  • 1 medium sweet potato, chopped into 3cm pieces
  • 1 cup French green lentils
  • 750ml vegetable stock
  • 1 tin of chickpeas, well-drained and rinsed
  • baby spinach, to serve


Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm.

Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.

Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. Serves 6.

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