Preparation time: 10 minutes
Cooking time: 1 hour
1 tbsp rapeseed oil
1 tsp cumin seeds
1 large onion, chopped
2 garlic cloves, crushed
1cm/1⁄2in piece of root ginger, peeled and finely chopped
1 large sweet potato (about 300g/101⁄2oz), chopped
1 red chilli, deseeded and chopped (optional)
1 litre vegetable stock
1 large bunch of curly kale, washed and torn into smaller pieces
800g canned chickpeas, drained and rinsed
Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and shake the pan for a minute or so until you can smell their aroma. Add the onion, garlic and ginger and fry for 4– 5 minutes, stirring occasionally, until golden brown.
Add the sweet potato and chilli, if using, and cook for a further 5 minutes.
Pour in the stock and bring to the boil, then turn the heat down to low and simmer for 15–20 minutes until the sweet potato is tender.
Add the kale and simmer for a further 20 minutes. Add the chickpeas and simmer for 5 more minutes, stirring occasionally, or until everything is heated through and well blended. Serve hot.
Recipe by Sports Nutritionist Renee McGregor and taken from her Fast Track Nutrition Plan specifically developed for Speedflex. (www.speedflex.com)