2 large sweet potatoes, chopped
2 medium red onions, finely chopped
800 g canned crushed tomatoes
1 litre vegetable stock
400 g canned chickpeas, drained
½ cup quinoa, cooked
3 cups kale, shredded
- Heat 1 tbsp olive oil in a large pan. Add sweet potato and onion. Cook for 4-5 min over low heat, stirring often.
- Add the tomatoes and stock. Cover and simmer for 15 min.
- Stir in remaining ingredients and cook for a further 10 min. Season with pepper. Serve with a dollop of yoghurt, chopped coriander and bread of your choice.