The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 pepper
- 80g baby spinach
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
-
200g passata(tomatoes, salt, citric acid)
- 1 aubergine
- 40g creamed coconut
-
460g chickpeas(Chickpeas, water, salt)
-
1 tbsp tempero baiano-style blend(Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 2 small sweet potato
- 200g baby tomatoes
Allergens
Contains:
Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 470Kcal |
| 383kJ | 1965kJ | |
| Fat | 4.0g | 20g |
| of which saturates | 1.5g | 7.8g |
| Carbohydrates | 7g | 38g |
| of which sugars | 3.2g | 17g |
| Protein | 2.8g | 15g |
| Salt | 0.29g | 1.5g |
| Fibre | 3.3g | 17g |
Vegan
1/3 daily fibre
5 of 5 a day
Family classics
Coconut Chickpea Stew with Roast Sweet Potato, Aubergine & Peanuts
It's an easy chickpea stew with peanuts you'll want to make on repeat. Simmer chunky chickpeas with creamed coconut, ginger & garlic till melt-in-your-mouth soft. Stir in sweet peppers and gooey aubergine for colour and variety. Top it off with golden roast sweet potato and crunchy peanuts.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a peeler & a measuring jug
Oven time
- Dice the sweet potatoes into 1cm chunks (peel optional). Dice the aubergine into 2cm chunks
- Place the sweet potato onto one side of the lined baking tray and the aubergine onto the other. Drizzle with 1 tbsp oil, season with a pinch of salt and pepper, and toss to coat
- Roast for 22-25 mins / air fryer 18-20 mins, until soft and golden
Build the flavour
- Meanwhile, thinly slice the peppers. Halve the tomatoes. Roughly chop the coriander. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the tomatoes, ginger & garlic paste and tempero baiano. Cook for another 2-3 mins
Simmer the stew
- Stir the chickpeas, creamed coconut, passata, 150ml water and half the coriander into the pan
- Bring to a boil, stir until the coconut dissolves, then simmer for 8-10 mins, until the sauce thickens
Finishing touches
- Roughly chop the peanuts
- When ready, rinse the spinach and stir into the chickpea stew with the roasted aubergine. Simmer until wilted. Season to taste
Plate up
- Serve the stew into bowls. Top with the roasted sweet potato. Sprinkle over the peanuts and remaining coriander
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