Sweet Potato, Chickpea And Eggplant Hotpot - cooking recipe

Ingredients

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 1/2 cups tomato passata
2 cups water
400 g chickpeas (canned, drained and rinsed)
1 tablespoon parsley (chopped)

Preparation

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.
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.
Stir through parsley and serve with crusty bread.