A wonderfully nourishing bowl of flavour. This recipe is suitable for vegans and is gluten-free and dairy-free.
2 tbsp olive oil
A red onion, chopped
A red pepper, deseeded and diced quite small
1 chilli, finely sliced and deseeded if you prefer less heat. Use more chillies for a hotter dish.
2 cloves garlic, peeled and sliced
A medium sweet potato, approx 250g - 300g, peeled and diced (1cm cubes)
1 tsp each ground cumin, ground coriander, smoked paprika and salt
1 tsp fresh thyme leaves, or dried thyme
200ml vegan friendly vegetable stock or water
A 400g tin of chopped tomatoes
A 400g tin of kidney or black or mixed beans, drained
A 200g tin of sweetcorn, drained
1/2 tsp salt
Freshly ground black pepper
1. Heat a casserole dish (approx 1.75l) on a medium heat or on the AGA simmering plate, add the oil, onions and red pepper and cook for 10 - 15 minutes until softened. This can also be done on the floor of the roasting oven for a few minutes or in the AGA simmering oven with a lid on, where it will take 15 - 20 mins.
2. Add the garlic and chilli and cook for few more minutes until softened and aromatic.
3. Add all the remaining ingredients and continue to heat until bubbling. Heat an oven to 130C or use the AGA simmering oven to cook for 45 mins - 1 hour until the sweet potato is tender. This dish can be cooked for longer in the simmering oven, for another hour, and transferred to the warming oven until ready to serve.
4. Serve! Delicious on its own with a green salad, or with rice or a jacket potato for a more substantial meal. Serve with some finely chopped red onion, cherry tomatoes and ripe avocado for a quick salsa.
Tip - for a thicker chilli and to make it even more nutritious, add 125g dried quinoa along with the tomatoes and continue with the recipe.