Sweet potato chilli

Preparation

Drain and rinse the tinned chickpeas. Cut the sweet potatoes into 2cm pieces. Deseed and slice the green chillis. Crush the garlic cloves. Juice the lemons.

Method

1. 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. 2 Add the stock, tomato purée, cayenne pepper, chickpeas and sweet potatoes.
3. 3 Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes.
4. 4 Add the lemon juice and season to taste.
5. 5 Garnish with coriander and serve with grilled flatbread and sour cream.