4 cups of frozen McCain Butternut and Sweet Potato Chunks
4 tablespoons of coconut oil
1 medium onion chopped
1 teaspoon of crushed ginger and garlic
1 tomato chopped
1 teaspoon of vegetable stock powder
4 cups of boiling hot water
1 teaspoon of paprika
1 teaspoon of salt
½ teaspoon of ground cinnamon
½ teaspoon of dried thyme
½ teaspoon of basil
1 teaspoon of tomato paste
1 can of chickpeas drained and washed
½ cup of coconut milk
Prep Time: 10 -15 minutes
Cooking Time: 10 -15 minutes
Add the coconut oil to the pot and melt on medium to high heat.
Add the onions and sauté until soft.
Add the ginger and garlic and sauté for about a minute.
Add the chopped tomatoes and sauté until soft.
In a separate jug add 1 teaspoon of the vegetable powder to 1 cup of boiling hot water
and stir until the powder is dissolved. Then add to the pot.
Add the frozen butternut and sweet potato to the pot. Add the remaining 3 cups of boiling hot water to the pot.
Add paprika, salt, cinnamon, thyme, basil and tomato paste to the pot and stir. Cook until the butternut and sweet potato are semi soft.
Add the chickpeas and cook until the butternut and sweet potato are soft.
Then add the coconut milk, stir and allow to simmer for about a minute. The stew is ready to serve.
Served with rice and McCain Baby Peas
Recipe & Photo credit: @sugarybakedgoodness