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Preparation Method

Sugars 8 grams per serve Prep onion, peeled and diced medium red pepper, cored, deseeded and chopped large carrots, peeled and diced garlic cloves, peeled and finely chopped scotch bonnet chilli, deseeded and finely chopped – see Cook’s tip sweet potato, peeled and cut into chunks fresh chopped thyme vegetable stock, made using low-salt stock cubes chickpeas, rinsed and drained Step 1 Heat the oil in a large saucepan and fry the onion, red pepper and carrots over a medium heat for 4–5 minutes stirring occasionally until softened. Add the garlic, allspice and chilli and fry for 1–2 minutes stirring constantly. Step 2 Stir in the sweet potato, thyme, vegetable stock and chopped tomatoes. Bring to the boil, cover and simmer over a low heat for 15 minutes until the sweet potatoes are tender. Step 3 Stir in the chickpeas and baby spinach leaves and cook for 1–2 minutes until the spinach has just wilted and the chickpeas are warmed through. Season to taste with freshly ground black pepper. Recipe tips Scotch bonnet chillies are readily available in supermarkets and packed full of flavour and heat! If you like spicy food, use a whole one – if not, use half. Wash your hands after preparing them. If you like a milder heat, replace with a red jalapeno chilli instead. source: diabetes.org.uk