Sweet Potato, Chickpea And Eggplant Hotpot

• 1 tablespoon oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 chili (long red, seeded and chopped)
• 1 teaspoon smoked paprika
• 2 sweet potatoes (medium, cubed)
• 1 eggplant (medium, trimmed and chopped)
• 1 1/2 cups tomato passata
• 2 cups water
• 400 g chickpeas (canned, drained and rinsed)
• 1 tablespoon parsley (chopped)

1. Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
2. Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
3. Stir through parsley and serve with crusty bread.

oil, onion, garlic, chili, paprika, sweet potatoes, eggplant, tomato passata, water, chickpeas, parsley

Taken from www.food.com/recipe/sweet-potato-chickpea-and-eggplant-hotpot-430278 (may not work)