| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
servings
|
Ingredients
- 2 medium Onions
- 6 tablespoons Olive Oil or 6 tablespoons sunflower oil
- 2 -3 Sweet Potatoes peeled and cubed
- 1 large Eggplant cut into cubes
- 1 large Red Peppers or 1 large green pepper, cut into cubes
- 2 cloves Garlic sliced
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- 1 cup Vegetable Stock or 1 cup chicken stock
- 1 14 oz can Tomatoes chopped
- 1 14 oz can Chickpeas drained
- 3 tablespoons Cilantro Leaves chopped
- 8 oz Sour Cream
- Salt to taste
- Sugar to taste
- Tabasco Sauce to taste
Ingredients
|
Instructions
- Preheat the oven to 200 C or 400 degrees F.
- Cut one of the onions into large chunks.
- Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
- Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
- Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
- Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
- Cook for five minutes.
- Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
- Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
- Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
- Stir halfway through baking.
- Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
- Serve with rice or bread.
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