Simple Silverbeet & Sweet Potato Stew

Here's a nice quick meal that can be made in under 30minutes, from beginning to end - for those evenings when we're simply exhausted!

Its also great for leftovers, can be warmed in the microwave or stove top.

What you'll need:

1 large sweet potato, peeled and chopped into bite size pieces

1 large brown onion, peeled and chopped

1 bunch silverbeet, bottoms of stems removed and chopped

1 can chickpeas, drained

1 teaspoon minced garlic
1 teaspoon minced ginger

1/2 cup vegetable stock

1 Tablespoon soy sauce
1 teaspoon cumin

tahini - to serve

Sautee the onion & garlic in a large pot until the onion is soft. Add the sweet potato, silverbeet and chickpeas.  Pour the stock & soy sauce over the vegetables, sprinkle the cumin on and add just enough water so that the mixture is not floating but so that the complete bottom of the pot has moisture. I found this was about 1/2 cup. Put a lid on and simmer the mixture for 15 minutes until the silverbeet is cooked through & the sweet potato is soft. The stock should thicken and a little bit remaining in the bottom but not so much that the mixture is soggy.

Spoon into bowls & top with a spoonful of tahini.

Optional: Serve over brown rice or noodles.