It is super tasty and fragrant, and packs a good punch as well (I did downgrade the chilli content slightly but you can turn the dial up if you want to).
Perfect for a warming meal and with the sweet potato I found it didn’t need any other accompaniments. I even had enough left for lunch the next day.
- 2 medium-sized sweet potatoes, approximately 500g
- 1 level teaspoon cayenne pepper, plus extra for sprinkling
- 1 heaped teaspoon ground cumin, plus extra for sprinkling
- 1 level teaspoon ground cinnamon, plus extra for sprinkling
- sea salt
- freshly ground black pepper
- olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- A handful of mushrooms (this was my addition to Jamie’s recipe)
- 2 cloves garlic
- 1 fresh red chilli (you can also add a green chilli if you can take the heat)
- 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
- 2 x 400 g tinned chopped tomatoes
Preheat the oven to 200˚C/400˚F/gas 6.
Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
Deseed and finely chop the chillies.
Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers, mushroom and garlic and cook for 5 minutes.
Add the chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted sweet potato through your chilli.. Taste and season with salt and pepper.
Serve with some soured cream (Jamie also adds guacamole and rice or tortilla chips, and who are we to argue, but just sour cream on its own is just fine).
That is tasty in a bowl right there…..