Creamy West African stew with chicken and sweet potato
Have you ever been pushed for time and yet really wanted to get a nutritious family dinner on the table? This African stew could be the answer. Quick and easy to make with just 10 minutes prep, it’s full of lean protein, slow energy releasing chick peas and nutrition packed kale, it’s dairy free and also doesn’t take hours to make.
Servings 2 large bowls
Ingredients
- 2 chicken fillets cut into cubes about 1 inch in size
- 2 sweet potatoes peeled and chopped into 1 inch cubes
- 2 tbsp olive oil
- ½ onion diced
- 2 cloves garlic minced
- 1 cup cooked chickpeas (400 grams)
- 1 cup passata
- 400 mls coconut milk
- 400 mls water warm
- 1 chicken stock cube
- 1 tsp salt
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1½ cups kale leaves chopped, no stems
- 1 tbsp coriander to garnish
Instructions
- Cut your chicken fillets into 1 inch cubes and set aside.
- Drain and rinse the chick peas well.
- Peel and chop your sweet potatoes into cubes about 1 inch in size.
- Chop coriander leaves and onion. Mince your garlic cloves.
- Dilute your chicken stock cube in the 400 mls of warm water and keep nearby.
- Heat your 2 tablespoons of olive oil in a large saucepan. Add in the chopped onion and minced garlic and cook over a medium heat until soft.
- Add in the sweet potato chunks and chickpeas. Stir for a few minutes to let them sweat.
- Add in the salt, curry powder, turmeric and paprika. Stir well so that all the ingredients are coated in spices and cook for another minute or two to help release the flavour of the spices.
- Add in the passata, coconut milk, prepared chicken stock and chicken pieces. Add in the kale.
- Simmer for 40 minutes until it’s a creamy soup or stew.
- Remove from the heat and pour into bowls. Add some coriander to garnish and serve!