Ingredients

The following ingredients have 5 Servings
  • 500 g sweet potatoes
  • 1 level teaspoon cayenne pepper plus extra for sprinkling
  • 1 heaped teaspoon ground cumin plus extra for sprinkling
  • 1 level teaspoon ground cinnamon plus extra for sprinkling
  • olive oil
  • 1 onion
  • 2 mixed-colour peppers
  • 2 cloves of garlic
  • 1 bunch of fresh coriander (30g)
  • 2 fresh mixed-colour chillies
  • 2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
  • 2 x 400 g tins of plum tomatoes
  • lime or lemon juice, or vinegar to taste

Instruction

  • Preheat the oven to 200°C/400°F/gas 6.
  • Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
  • Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
  • Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
  • Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
  • Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
  • Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
  • Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
  • Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
  • Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
  • Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.