sweetpotato stew – North Carolina Sweet Potatoes

sweetpotato stew

4 portions

3 sweetpotatoes from North Carolina (about 750 g)
60 g Bulgur
1 tablespoon of olive oil
1 red pepperoni in slices
500 ml strained tomatoes
250 ml vegetable stock
1 stick of leek
1 tin of chickpeas
150 g halved cherry tomatoes
Salt, coarse pepper from the mill, cumin,
Some parsley in strips

Directions:

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

Energy:
430 kcal/ 1800 kJ
Protein:
12 g
Fat:
9 g
carbohydrates:
70 g