Directions:
- Peel sweetpotatoes and cut into cubes of approx. 2 x 2cm. Sauté in hot olive oil, add the pepperoni and top up with strained tomatoes and vegetable stock. Cover and simmer for 10 minutes at medium heat.
- Cut the leek lengthwise, rinse under running cold water and cut into rings. Rinse chickpeas under running cold water and drain using a sieve. Fold the leek, chickpeas and cherry tomatoes into the stew, simmer briefly.
- Season to taste with salt, pepper and cumin. Just before serving, mix in the Bulgur and sprinkle with parsley.
Tip: Serve with sour cream on top.
Preparation time: 15 minutes
Cooking time: 30 minutes