Persian Sweet Potato Chilli

This dish is based on a recipe from Sabrina Ghayour's latest book Simply - it's perfect on its own, or served with bread or rice, or even topped with a poached egg for a killer brunch. The spicing is subtle but effective with the mildest hint of heat from the chilli, warmth from the cumin and ginger and earthiness from turmeric.

I've added a large handful of spinach to the recipe for extra veggie goodness but you could add parsley or any leafy green instead. The special touch to this dish, however, is the late addition of dried mint over the top which brings freshness and intrigue to every mouthful.

Persian Sweet Potato Chilli

Serves 4-6

oil
1 large onion, diced 
4 fat garlic cloves, thinly sliced 
2 tsp cumin seeds 
1 tsp ground ginger 
1 tsp ground turmeric 
1 tsp chilli flakes 
700g (one large jar) passata 
500g sweet potato, peeled and cut into small chunks 
400g tin red kidney beans, drained 
30g spinach, roughly chopped 
1 tbsp dried mint 
sea salt and freshly ground black pepper

Place a large saucepan over a medium heat and pour in enough oil to coat the base of the pan. Add the onion and cook for a few minutes until it begins to turn translucent, then add the garlic, stirring to ensure it doesn’t burn. Continue cooking until both have softened, without browning. 

Add the spices and coat the onion mixture in them, then cook, stirring, for a minute or so. Season generously with salt and with pepper to taste, then stir in the passata. Reduce the heat to low and simmer gently, uncovered, for about 25 minutes. 

Stir the sweet potato into the stew and cook for a further 20 minutes or so until the sweet potato is tender, then add the beans and spinach and heat through.  

Transfer the stew to bowls, scatter over the dried mint and serve immediately.