1. 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.
2. 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: 45 minutes