Ingredients

• 2 medium-size sweet potatoes, peeled and cut into bite sized chunks
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Freshly ground black pepper
• Olive oil spray
• 1 tablespoon olive oil
• 1 brown onion, diced
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 2 cloves garlic, crushed
• 1 bunch of fresh coriander, leaves removed, stalks chopped
• 1 fresh red chilli, finely chopped (optional)
• 1 fresh green chilli, finely chopped (optional)
• 2 x 400g cans beans (e.g. kidney beans, chickpea, cannellini), washed and drained
• 2 x 400g cans chopped tomatoes

Method

1. Preheat the oven to 200˚C
2. Sprinkle sweet potato with a pinch each of the cayenne, cumin, cinnamon and pepper (reserve the remaining spices for later). Spray with olive oil and toss to coat, spread out on a baking tray and place in hot oven for 30 minutes or until soft and golden, remove from oven and set aside
3. Place a large pan on medium heat, add olive oil, onion, capsicums and garlic, cook for 5 minutes
4. Add the coriander stalks, chilli (if using) and remaining spices; cook for another 5-10 minutes, or until vegetables have softened, stirring every couple of minutes
5. Add beans and tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat for 25 – 30 minutes, or until thickened and reduced. Add ½ cup water if it becomes too thick
6. Stir the roasted sweet potato and coriander leaves through the chilli, serve with rice or toasted pitta bread.

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