Finely dice the onion; peel the sweet potato and cut it into even pieces.
Soften the onion in a little olive oil in a pan until translucent. Toast the turmeric and cumin briefly until fragrant.
Add the chopped tomatoes, vegetable stock and sweet potato and bring everything to the boil.
Stir in the chickpeas and simmer the stew gently until the sweet potato is soft and the stew thickens slightly.
Season to taste with salt and black pepper and leave to stand a little longer if needed.
Serve hot, with a little parsley or a dollop of coconut yoghurt (or natural yoghurt if it needn't be vegan).
Good to know
A stew like this is instantly cosy. Warm, full of flavour and just right when things should be uncomplicated but still really good.
Swaps
Sweet potato → squash (similar fibre content, milder in flavour); Chickpeas → white beans (also provide plant protein and fibre); Vegetable stock → passata plus water (more tomato, a little more lycopene); Natural yoghurt → coconut yoghurt (dairy-free, if you'd rather avoid cow's milk)
Allergens
The recipe is naturally vegan and usually gluten-free if the vegetable stock is gluten-free; for children, go easy on the spices, and in pregnancy it's fine as an ordinary everyday dish.
