Phil Vickery's Sweet Potato and Pea Stew with Herby Yogurt
recipe
Phil Vickery's Sweet Potato and Pea Stew with Herby Yogurt
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A tasty vegetarian stew from a regular on 'Ready Steady Cook' and 'This Morning'
Ingredients
- 1 large sweet potato, peeled
- 1 large potato, peeled
- 3 tbsp olive oil
- 1 large red onion, roughly chopped
- 2 cloves of garlic, chopped
- pinch dried chilli flakes
- 55g / 2oz root ginger, peeled and chopped
- very finely
- 1x 410g can of cooked chick peas, drained
- 1 organic, low salt, vegetable stock cube
- freshly milled black pepper
- roughly 1 pint of boiling water
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh basil
- 200g low fat yogurt
- freshly milled black pepper
Serves:
4
Preparation:
15
Cook Time:
40
Total Time:
55min
Directions
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- Preheat the oven to , gas
- Cut potatoes into large chunks.
- Place the oil into a saucepan and heat. Add the onions, garlic, chilli and ginger and
- soften them for a couple of minutes.
- Next add the large cubes of potatoes, the chickpeas, stock cube and boiling water and stir back to the boil.
- Season well with pepper, then cover with a tight-fitting lid and pop into the preheated
- oven and cook for about minutes.
Source: www.floraproactiv.co.uk
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