Sweet Potato & Chickpea Casserole

I have a confession to make.  I absolutely LOVE it when it pours with rain, all weekend.  Whilst everyone else mopes around inside, whinging that they can’t go and see the latest exhibition or check out the newest market I revel in the fact that I can stay on the sofa and re-watch my favourite Grey’s Anatomy episodes all day.  Absolute bliss!  To optimise my Grey’s watching time, I have to prepare a dinner that is quick, easy and that I can leave on the stove for hours, bubbling away.  You guessed it, this kind of weather calls for casserole.

If you’ve been reading the blog for a while, you’ll know that both of us used to be die-hard vegetarians.  This being the case, we know exactly how boring and tedious it can be trying to find a half decent, meat-free meal.  If you’re veggie then herbs and spices are your new best friends because let’s face it, tofu is naff and quorn is gross.

This casserole packs a punch, is filling and super-duper healthy (sweet potato isn’t a carb like regular potato, its a vegetable, and the chilli & cumin will boost your metabolism).  My recipe serves 2-3 but you can easily double, triple or quadruple it to feed the hungry masses or freeze for a(nother) rainy day.

You will need:

1 massive sweet potato or a load of diddy ones – peeled and diced

1 red pepper – de-seeded & diced

2 medium carrots – sliced (I don’t peel carrots – a lot the goodness is in the skin)

1 onion – peeled & finely chopped

2 cloves of garlic – peeled & crushed

a chunk of fresh ginger – peeled and very finely chopped

1 can of chickpeas – drained & rinsed

1 tin of chopped tomatoes

1tsp ground cumin

1tsp ground coriander

1tsp ground ginger

1tsp hot chilli powder

a slug of vegetable oil

a glug of white wine

enough hot veg stock to cover everything.

First, in a large saucepan, sweat out your onions and garlic over a low heat in the oil until they’re soft.  Then add your spices and let the flavours mingle for around 5 – 10minutes.  This is going to smell awesome.


Throw in the sweet potato, carrots, pepper, and fresh ginger.

Once that’s had a stir, in go your chopped tomatoes, drained chick peas & wine.  Stir stir stir.


Cover the whole lot with stock, bring to the boil then turn right down.  Hibernate back to the sofa with a glass of wine in hand and your favourite movie or box set.  Is it too early for Christmas films..?

Casseroles can be cooked for as long as you like – the longer the better!  If it’s all thick and lovely and the vegetables are soft but you’re not quite ready for dinner then turn everything off and just reheat whenever you’re ready, or just add more stock and continue to cook/revel in your laziness.


Serve with… anything you like.  Crusty bread, green beans, even rice.

Whatever you’re up to tonight crank up the heating, put your PJ’s on and stay toasty and warm.

Enjoy! 🙂


3 Comments Add yours

  1. Ema Jones says:

    Great start for Thanksgiving. Have a yummilicious day!


      1. Ema Jones says:

        You are most WC dear 🙂


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