Spiced Sweet Potato & Chickpea Stew With Sultana Couscous

Boil a kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Chop your sweet potato[es] (skin on) into bite-sized pieces

Heat a large pot with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and cook for 4-5 min or until softened

Meanwhile, dissolve half your vegetable stock mix (you'll use the rest later!) in 225ml [300ml] [390ml] boiled water

Drain and rinse your chickpeas

Once the onion has softened, add the chopped garlic to the pot and cook for 1 min or until fragrant

Once fragrant, add your ground cumin and ground coriander with a pinch of salt and cook for a further 30 secs

Add the chopped sweet potato and drained chickpeas to the pot with the vegetable stock, chopped tomatoes, a pinch of salt and a generous grind of black pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15-20 min or until the sweet potato is fork-tender, stirring occasionally – this is your spiced sweet potato & chickpea stew

Whilst the stew is cooking, add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water, the remaining vegetable stock mix and your sultanas

Stir it all together, then cover and set aside until all of the stock has been absorbed

Fluff with a fork before serving – this is your sultana couscous