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Sweet Potato Stew

This healthy, vegetarian sweet potato stew will surprise your taste buds in the best way possible.

3	sweetpotatoes from North Carolina (about 750 g)
60 g	Bulgur
1 tbsp.	olive oil
1	red pepperoni in slices
500 ml	strained tomatoes
250 ml	vegetable stock
1 stick	leek
1 tin	chickpeas
150 g	halved cherry tomatoes
	Salt, coarse pepper from the mill, cumin, Some parsley in strips

Step 1
Peel sweetpotatoes and cut into cubes of approx. 2 x 2cm. Sauté in hot olive oil, add the pepperoni and top up with strained tomatoes and vegetable stock. Cover and simmer for 10 minutes at medium heat.
Step 2
Cut the leek lengthwise, rinse under running cold water and cut into rings. Rinse chickpeas under running cold water and drain using a sieve. Fold the leek, chickpeas and cherry tomatoes into the stew, simmer briefly. Season to taste with salt, pepper and cumin. Just before serving, mix in the Bulgur and sprinkle with parsley.
Step 3
Tip: Serve with sour cream on top.

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