Sweet Potato, Aubergine & Chickpea Casserole with Coconut Milk.

Ingredients:

1 onion, finely chopped
1 clove garlic, crushed
1 aubergine, sliced and chopped
2 sweet potatoes, scrubbed and chopped
1 tin tomatoes in juice
1 tin of chickpeas, drained and rinsed
1 small carton coconut cream
1 good teaspoon harissa, or curry paste
salt & pepper to taste
handful fresh parsley chopped, (add before serving)

Method:

pour about 2 tablespoons of oil, (olive, sunflower or corn oil are fine) into your cookpot, place directly onto warm coals, add onion, soften for 5 mins then add garlic and aubergine, stir well, you may need a little more oil, add sweet potato, and 1 cup hot veg stock, cover and allow to cook for about 10 mins now add tomatoes, coconut cream, chickpeas, and seasonings, leave to bubble gently for about 30 mins, add parsley and serve with rice or crusty bread and crispy salad. (a sweet red pepper chopped, can be added during cooking, also a glass of red wine, makes the sauce extra delicious!)