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Protein power - Chickpea and Red Pepper Stew with Sweet Potato Mash Recipe




  • 1 large sweet potato, skin on, chopped
  • 1 tbsp olive oil
  • 1 large red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, finely chopped
  • 400g can of chickpeas, drained
  • 400g can of chopped tomatoes
  • 1tsp ground cinnamon
  • 1tsp smoked paprika
  • handful of coriander leaves, to serve (optional)


1. Place the sweet potato in a pan and cover with boiling water. Simmer for 15–20 minutes, until the potatoes are soft and almost falling apart. Perfect for mashing! Drain, mash and season.

2. Meanwhile, pour the olive oil into a saucepan set over a medium heat. Sauté the onion, garlic and red pepper with a pinch of low-sodium salt, until the onion and pepper start to soften.

3. Tip in the chickpeas and tomatoes and simmer for about 15 minutes, until the sauce reduces. Add the cinnamon and paprika and season further if required. Simmer for another 5-8 minutes.

4. Serve a dollop of the mash with a generous helping of the stew poured over it. Sprinkle with coriander leaves (if using).

Recipe courtesy of The Medicinal Chef: Heart Disease by Dale Pinnock. Photography: Martin Poole, Quadrille


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