Smoky Sweet Potato and Chickpea Stew

Ingredients

• 750 g sweet potatoes
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 litre vegetable stock
• 1 teaspoon smoked paprika
• 1 x 400g tin chickpeas
• sea salt and freshly ground black pepper

Method

1. Prep: Peel the sweet potatoes and cut them into bite-sized pieces. Drain and rinse the chickpeas.
2. Put the sweet potatoes, Ballymaloe 100 Recipe Sauce, stock and smoked paprika in a large saucepan and stir to combine.
3. Bring to a boil, then reduce the heat to medium-low and simmer for 20–25 minutes, stirring occasionally so the potatoes don’t catch on the bottom of the pan, until the sweet potatoes are tender. If the stew is reducing too much, you can cover the pan partially with a lid or add a little water.
4. Add the chickpeas and simmer for a couple of minutes to warm through.

Divide the stew among four wide, shallow bowls. Garnish with chopped fresh coriander or parsley (if using). Serve with warm crusty bread on the side for mopping up the stew.