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.
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