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Who says Halloween has to be all about sweets and sugar? This savoury cinnamon stew casts a different kind of spell — smoky, spicy, and full of earthy depth. The Greenfields Ground Cinnamon brings gentle warmth, while Aleppo Chilli adds just the right amount of heat. Toss in some roasted sweet potatoes (no pumpkin in sight!) and a touch of Greenfields Ground Cumin for a bubbling cauldron that smells as good as it tastes. Perfect for spooky gatherings, candlelit suppers, or a witchy night in.
Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour
2 tbsp olive oil
1 large red onion, finely chopped
3 garlic cloves, crushed
1 tbsp Greenfields Ground Cumin
1 tsp Greenfields Ground Cinnamon
1 tsp Greenfields Aleppo Chilli
1 tsp Greenfields Smoked Paprika
1 large sweet potato, peeled and diced
1 red pepper, chopped
1 tin (400g) chopped tomatoes
1 tin (400g) chickpeas, drained
400ml vegetable stock
Sea salt and cracked black pepper, to taste
Fresh coriander leaves, to garnish
Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until softened.
Stir in the garlic, Ground Cumin, Ground Cinnamon, Aleppo Chilli, and Smoked Paprika, and cook for another minute until fragrant.
Add the sweet potato and red pepper, stirring to coat in the spices.
Pour in the chopped tomatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally.
Add the chickpeas and simmer for a further 10 minutes until the sweet potato is tender and the sauce has thickened.
Season to taste and garnish with fresh coriander leaves.
Calories: 365 kcal
Protein: 12g
Carbohydrates: 52g
Fat: 9g
Fibre: 11g
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