Name: Slow cooker sweet potato, chickpea and coconut one-pot
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 2 garlic cloves crushed; 1 tbsp of grated ginger; 2 tsp ground cumin; 1 tsp ground turmeric; pinch of chilli flakes; 1 large sweet potato peeled and chopped into large chunks; 2 x 400g tin of chickpeas drained and rinsed; 400ml tin of light coconut milk; 400ml vegetable stock; 200g kale or spinach shredded; 1 lime juiced; coriander, coconut yogurt and red chilli to serve

Slow cooker sweet potato, chickpea and coconut one-pot in a shallow bowl

1 tbsp olive oil
1 onion
finely chopped
2 garlic cloves
crushed
1 tbsp of grated ginger
2 tsp ground cumin
1 tsp ground turmeric
pinch of chilli flakes
1 large sweet potato
peeled and chopped into large chunks
2 x 400g tin of chickpeas
drained and rinsed
400ml tin of light coconut milk
400ml vegetable stock
200g kale or spinach
shredded
1 lime
juiced
coriander, coconut yogurt and red chilli
to serve

Method

step 1
Heat the oil in a slow cooker with a fry function or in a large pan. Fry the onion for 5 mins, then add the garlic and ginger. Fry for a minute until fragrant, then add the spices with a pinch of salt. Stir for a minute, then transfer to the slow cooker if you need to.
step 2
Stir in the sweet potatoes, chickpeas, coconut milk and stock, and season. Cook for 2-3 hrs on high or 4-6 hrs on low until the sweet potato is tender and the sauce has thickened slightly. Stir in the kale or spinach, and cook for another 10-30 mins or until tender. Cook with the lid off if you need to reduce the sauce. Squeeze in the lime juice to taste, and season. Top with coriander, a dollop of coconut yogurt and fresh chilli, if you like.