Spinach and sweet potato casserole
Sweet potato, chickpeas and spinach simmered in tomato with miso
A hearty but light one-pot stew from the book's Low calorie section: sweet potato and chickpeas simmer in grated tomatoes and tomato paste with onion and garlic, spinach is wilted in at the end, and a spoonful of miso (made from soya beans) adds a deep savoury flavour. Uses only a teaspoon of oil. Serve straight away with bread or rice.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Brush 1 tsp virgin olive oil over the bottom of a large non-stick pan and heat it.
Step 2: Add 1 onion and 2 cloves garlic and cook, stirring, for 5 minutes.
5 minStep 3: Add 2 tbsp tomato paste and stir well. Add 1 sweet potato, 14 oz tomatoes and 3 ½ oz chickpeas.
Step 4: Bring to the boil, then reduce the heat and simmer gently for 30 minutes until the sweet potato is tender.
30 minStep 5: Add 2 cups spinach and cook on a low heat for 4 minutes, until the leaves wilt.
4 minStep 6: Mix 1 tbsp miso with a little of the cooking liquid in a bowl until smooth.
Step 7: Pour the miso back into the pot, add ½ tsp salt to taste and serve immediately.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 3 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spinach and sweet potato casserole take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of virgin olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of onion?
- 2 shallots per onion.
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