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.
- 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.
Great recipe, easy to make and liked by veggies and meat eaters alike.
Lovely meal but my partner and I found it quite spicy so used a lot of sour cream!!
Loved it. I added extra veg e.g. Courgette and carrots. Had some left over, it was even better the day after
Nice flavours but a bit too spicy for the rest of the family. Will make it again but with reduced spices.
Great recipe! I adjusted the recipe to my preference and taste! It was amazing!!!!!
Poppadom Pie Girl
Very nice and filling
Very, very spicy! My vegetarian partner found it too spicy & she claims to love really spicy food.
Very easy to make and tasty...good thing to make if half the family is vegetarian and half are meat-eaters!!
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 tasty alternative to standard chilli.
Great recipe!!! It's balance between spice and sweet (potato) is great!
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!
Brilliant recipe. Feels like a good comfort food!! Generous portions too. A favourite all rounder.
- Average per serving
- Calories 380.0kCal