Sweet Potato & Chickpea Stew
Despite the fact that I'm 18, have never had a part-time job, still on my L-plates and have driven for exactly 45 mins and most of my friends have been financially independent for years, are on their P's and are lookin' mighty fine drivin' round Melbourne in their own cars. Not gonna lie, am kinda jelly about how they're living and if I could go back and tell my 14 year old and nine month self I'd say 'ANDREA GET OFF THE DAM NINTENDO DS AND GET A JOB'. But alas, much to my dismay, despite the fact that it's 2015 and time travel still hasn't been established (way to crush my dreams Marty McFly), I have to live in the moment and still remain unemployed with all this time on my hands. Yeah I go to uni and whatnot, but I spend waaaaay more time at home than at uni doing somewhat productive tasks. Perhaps some of you are like 'OMG, I wish I had all the time in the world'. Trust me, you don't, it's a never-ending stream of boredom filled with relentless anticipation of fulfillment- which never happens because you've been doing the same routine for god knows how long and you even know your tv schedule off by heart (no, just me?). Anyway, before I blab on into nothingness in order to have some sort of sporadicalness on yet another mediocre day, I made this comforting sweet potato & chickpea stew which was downright delicious! For the uni students who are unemployed and are feeling a sense of inadequacy because you don't know what to do with your lives this is dedicated to you...
Ingredients:
For the stew:
- 1/2 of a sweet potato, chopped (about 2 cups)
- 1/4 cup of coriander, chopped
- 2 tomatoes, chopped
- 1 420g can of chickpeas
- 2 cups of vegetable stock
- 1 tsp of turmeric
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp ground coriander seeds
- 1 tsp ground chili
- 1 brown onion, diced
- 1 tablespoon of oil for frying
For the buckwheat:
- 1/2 cup of uncooked buckwheat
- 1 and 1/2 cup of water
Method:
To make the stew:
1. Heat oil in a pan on medium heat and add onion. Stir for about 1-2 mins until onion begins to brown.
2. Then add spices and stir for 1-2 mins.
3. Add tomato and stir for about 2 mins until it begins to soften.
4. Then add vegetable stock and sweet potato.
5. Bring to the boil and once it's boiling, reduce to a simmer for 10-15 mins until the sweet potato is cooked.
6. Add the chickpeas and corriander and cover for 5 mins then remove from heat.
To make the buckwheat:
1. Place buckwheat and water into a pot, bring to the boil and reduce to a simmer for about 20 mins or until the buckwheat is ready
(The buckwheat is ready once it increases in size) and stir occasionally.
For the stew:
- 1/2 of a sweet potato, chopped (about 2 cups)
- 1/4 cup of coriander, chopped
- 2 tomatoes, chopped
- 1 420g can of chickpeas
- 2 cups of vegetable stock
- 1 tsp of turmeric
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp ground coriander seeds
- 1 tsp ground chili
- 1 brown onion, diced
- 1 tablespoon of oil for frying
For the buckwheat:
- 1/2 cup of uncooked buckwheat
- 1 and 1/2 cup of water
Method:
To make the stew:
1. Heat oil in a pan on medium heat and add onion. Stir for about 1-2 mins until onion begins to brown.
2. Then add spices and stir for 1-2 mins.
3. Add tomato and stir for about 2 mins until it begins to soften.
4. Then add vegetable stock and sweet potato.
5. Bring to the boil and once it's boiling, reduce to a simmer for 10-15 mins until the sweet potato is cooked.
6. Add the chickpeas and corriander and cover for 5 mins then remove from heat.
To make the buckwheat:
1. Place buckwheat and water into a pot, bring to the boil and reduce to a simmer for about 20 mins or until the buckwheat is ready
(The buckwheat is ready once it increases in size) and stir occasionally.