Juice the lemons. Crush the garlic cloves. Deseed and slice the green chillis. Cut the sweet potatoes into 2cm pieces. Drain and rinse the tinned chickpeas.
- 1 Heat the oil in a large saucepan over a low heat and cook the garlic, cumin, chilli and chilli con carne paste, stirring, for 2 minutes.
- 2 Add the stock, tomato purée, cayenne pepper, chickpeas and sweet potatoes.
- 3 Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes.
- 4 Add the lemon juice and season to taste.
- 5 Garnish with coriander and serve with grilled flatbread and sour cream.
Brilliant recipe. Feels like a good comfort food!! Generous portions too. A favourite all rounder.
My hubby loves his meat, but thought this recipe was flavoursome, and really enjoyed it. It is simple and easy to make, and keeps for a few days in the fridge. Will,definitely become a regular in our house!
Great recipe!!! It's balance between spice and sweet (potato) is great!
Very tasty alternative to standard chilli.
AMAZING :) loved this and will definitely be making it again! I ended up with 6 portions rather than 4 though - the quantity is v generous.
Very easy to make and tasty...good thing to make if half the family is vegetarian and half are meat-eaters!!
Very, very spicy! My vegetarian partner found it too spicy & she claims to love really spicy food.
Poppadom Pie Girl
Very nice and filling
Great recipe! I adjusted the recipe to my preference and taste! It was amazing!!!!!
Nice flavours but a bit too spicy for the rest of the family. Will make it again but with reduced spices.
Loved it. I added extra veg e.g. Courgette and carrots. Had some left over, it was even better the day after
Lovely meal but my partner and I found it quite spicy so used a lot of sour cream!!
Great recipe, easy to make and liked by veggies and meat eaters alike.
- Average per serving
- Calories 380.0kCal