Summary

Ingredients

• 150 g onion (s)
• 2 cloves garlic)
• 1 tablespoon olive oil
• 240 g sweet potato (s)
• 120 g zucchini
• 130 g auberine (s)
• 1 chilli pepper (s)
• 1 can kidney beans
• 1 can cherry tomato (s), peeled
• 1 bay leaf
• 1 teaspoon, heaped cumin powder
• 1 teaspoon cayenne pepper
• 0.5 teaspoon ½ garlic powder
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ oregano
• 0.5 teaspoon ½ chili powder, (e.g. Japanese Hot Pepper)
• 130 ml vegetable stock
• 1 teaspoon salt

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Instructions

1. Dice the onion, press the garlic and cut the chilli pepper into rings. Fry in a pan with 1 tablespoon olive oil until translucent.
2. Then add the diced sweet potatoes. After a short time add the aubergine and zucchini cut into cubes as well as the drained beans and tomatoes from the can. Season the whole thing with the spices and after 5 minutes add the vegetable stock. Cook until the potatoes are tender.
3. Fresh flatbread or wholemeal bread goes well with it.