Chickpea, sweet potato and lentil hotpot (Golden Wonderpot)
A creamy, filling and delicious hotpot packed full of goodness- perfect comfort food!
10 mins
25 min
450 kcal
10 mins
25 min
450 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
With current times forcing us to reply more on our storecupboards, and longer-life ingredients, as well as it making sense to batch cook and freeze meals, this is an ideal recipe. Using tinned chickpeas and coconut milk, and sweet potatoes which have a great shelf-life, you can create a delicious, hearty and nourishing all in one dish that the whole family can enjoy.
I called this Golden Wonderpot, partly for the sake of my daughters who tend to be more attracted by dishes with tempting names, and partly because it’s quite hard to categorise. It has elements of a curry, but I don’t think curry correctly defines it! The sweet potato and coconut give it a delicate and sweet flavour, with an underlying hint of smokiness from the smoked paprika.
I chose not to add chilli, as my children won’t eat anything spicy, but you can always sprinkle with dried chilli flakes when serving, or just add some fresh chilli when you are frying the onion and ginger.
You don’t have to be restricted to the ingredients that I have used either- you could replace the sweet potato with butternut squash, add in extra veg such as parsnips and carrots, or stir in some spinach when serving. If you don’t have red lentils then green lentils would be fine (although would stay firmer than the red ones which break down).
This chickpea hotpot style dish is Slimming World friendly (with 1.5-2 syns per portion depending on the brand of coconut milk that you use).
looking for more dishes using lentils and chickpeas? here are some favourites!
lentil and bacon soup
Vegan mushroom, chickpea and green lentil curry
Slow-cooker sweet potato, lentil and coconut curry
Chickpea, sweet potato and lentil hotpot (Golden Wonderpot)
Ingredients
- 1 large onion finely chopped
- 4 cloves garlic crushed
- A 5cm piece ginger finely chopped
- 2 tsp turmeric
- 2 tsp smoked paprika
- 1 litre vegetable stock
- 2 tins chickpeas drained
- 400 g peeled sweet potato diced
- 400 g peeled white potato diced
- 1 tsp salt
- 1 tin 400ml light coconut milk
- 100 g dry red lentils
- Spray oil. low calorie cooking spray
Instructions
- In a large, deep pan, use spray oil or low calorie cooking spray to fry the onion until softened (about 4 minutes)
- Add the ginger and garlic, and stir fry for a minute
- Stir through the turmeric and smoked paprika
- Pour in the vegetable stock
- Pour in the drained chickpeas
- Add in the sweet potatoes, the white potatoes and the salt
- Pour the coconut milk in and stir everything together
- Add in the red lentils, and simmer gently for 1 hour. You can cook for longer if you'd like to break down the potato even more for a thicker sauce.