Peel, chop and part boil 2 large sweet potatoes.

Then add the chopped onion and crushed garlic to a frying pan on medium heat, with a dash of olive oil. When it starts to brown add the chopped peppers

When the onions and peppers are cooked, add the tin of mixed beans and chickpeas and give it a good stir. Then mix all the spices listed above in a cup and add this to the pan whilst leaving little bit left in the cup to use later on. Stir again.

Add the tin of chopped tomatoes and stir again. Fill up the empty tin half way with water and add to the pan. Stir again. Allow it to simmer and become thicker.

Once the sweet potato is part boiled, drain and place on a baking tray. Pour a thin layer of vegetable oil over the potato and mix gently, so that the oil is covering all the chunks. Then using the left over spices in the cup, sprinkle this all over the chunks and mix gently.

Place the tray into the oven for 30 minutes at 180 degrees. Or cook until roasted. Don’t forget to turn the chunks over half way. Keep checking on the chilli mix and turn up the heat if needed to make it thicker. Once thicker, squeeze in the lemon juice and stir.

When the sweet potato is roasted and the chilli tastes good to go, serve on a plate together with rice/pita or both! Add a dash of Greek yogurt if you can’t handle the heat 😋