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Chickpea, sweet potato and lentil hotpot (Golden Wonderpot)

  • Author: Pip Payne
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


A creamy, filling and delicious hotpot packed full of goodness- perfect comfort food!

 Syns: Around 1.5-2 per portion (coconut milk- varies by brand)


  • 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


  1. In a large, deep pan, use spray oil or low calorie cooking spray to fry the onion until softened (about 4 minutes)
  2. Add the ginger and garlic, and stir fry for a minute
  3. Stir through the turmeric and smoked paprika
  4. Pour in the vegetable stock
  5. Pour in the drained chickpeas
  6. Add in the sweet potatoes, the white potatoes and the salt
  7. Pour the coconut milk in and stir everything together
  8. 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.


If you’d like some spice, you can add in some chopped fresh red chilli when you add the garlic and ginger, or just sprinkle some dried red chilli flakes on when you serve it. You could replace the potato with butternut squash if you prefer, and some fresh, washed spinach stirred in just before serving is also delicious!

  • Prep Time: 10 minutes
  • Cook Time: 1 hour