This is real comfort food, but also has the type of flavour that is satisfying at any time of the year. This is what I call clean food and it’s also super-filling and really easy.
PREP: 5 MIN COOK: 30 MIN
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1tbsp olive oil
½ large sweet potato, skin on and chopped
400g tin chickpeas in water, drained
400g tin chopped tomatoes
300ml reduced-salt vegetable stock (you may not need it all)
2tbsp pitted black olives, roughly chopped
1 Sauté the onion and garlic in the olive oil, until the onion has softened.
2 Add the sweet potato, chickpeas and tomatoes, bring to the boil, then reduce the heat and simmer for around 20 min, until the sweet potato is soft. You may notice that during this cooking time the liquid reduces significantly. This is where the vegetable stock comes in. Add it in small amounts to moisten when and if needed.
3 Taste, then season further with freshly ground black pepper. Add the olives and mix well.
LOW SAT FAT
5 OF 5-A-DAY
This recipe is in Dale Pinnock’s book Diabetes: Eat your Way to Better Health (Quadrille, £14.99), out now.