Sweet Potato, Chickpea and Eggplant Hotpot

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“A freebie recipe from a national supermarket chain, sound delicious. PLEASE NOTE they do suggest depending on your tastes you can increase or decrease the chilli (or I think leave the seeds in) or if you prefer you can use chili powder or dried chilli flakes. Serve with crusty bread.”

Ingredients Nutrition

  • 1 tablespoon oil
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 1 chili (long red, seeded and chopped)
  • 1 teaspoon smoked paprika
  • 2 sweet potatoes (medium, cubed)
  • 1 eggplant (medium, trimmed and chopped)
  • 1 12 cups tomato passata
  • 2 cups water
  • 400 g chickpeas (canned, drained and rinsed)
  • 1 tablespoon parsley (chopped)


  1. Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
  2. Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
  3. Stir through parsley and serve with crusty bread.

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