Chickpea and red pepper stew with sweet potato mash

This flavoursome, filling and wholly satisfying dish is super-convenient and nutrient-dense, with a great depth of flavour.

Ingredients

Quantity	Ingredient
1	large sweet potato, skin-on, chopped
	low-sodium salt
	freshly ground black pepper
1 tablespoon	olive oil
1	large red onion, finely chopped
2	garlic cloves, finely chopped
1	red pepper, finely chopped
400g	canned chickpeas, drained
400g	canned chopped tomatoes
1 teaspoon	ground cinnamon
1 teaspoon	smoked paprika
handful	coriander leaves, to serve (optional)

Place the sweet potato in a pan and cover with boiling water. Simmer for 15–20 minutes, until the potatoes are soft and almost falling apart. Perfect for mashing! Drain, mash and season.
Meanwhile, pour the olive oil into a saucepan set over a medium heat. Sauté the onion, garlic and red pepper with a pinch of low-sodium salt, until the onion and pepper start to soften.
Tip in the chickpeas and tomatoes and simmer for about 15 minutes, until the sauce reduces. Add the cinnamon and paprika and season further if required. Simmer for another five to eight minutes.
Serve a dollop of the mash with a generous helping of the stew poured over it. Sprinkle with coriander leaves (if using).