Sweet Potato and Chickpea Stew

INGREDIENTS

1 tbsp oil

1 white onion, roughly chopped

2 cloves garlic, peeled and chopped

2 sweet potatoes, peeled and diced

2 carrots, scrubbed and roughly chopped

4 cups vegetable broth

1 can coconut milk

1 can chickpeas, drained and rinsed ½ head broccoli, chopped

1 red pepper, cleaned and diced

1 handful parsley, roughly chopped Salt and pepper

DIRECTIONS

1. Over medium heat, sauté onion, garlic and carrots in oil until they start to soften.

2. Add sweet potato. Cook another

3 to 5 minutes. 3. Add broth and bring to a boil. Once all vegetables are soft, take off heat and roughly puree. Leave some chunks of potato and carrot behind.

4. Place back on heat. Add pepper, broccoli, coconut milk and chickpeas. Lower heat to a simmer and cook for ten minutes.

5. Add parsley and salt and pepper to taste. Enjoy!

Stays amazing covered in the fridge for up to a week or in the freezer for three months.