Recipe of the day: Wonderbag sweet potato and chickpea casserole recipe

Believe it or not, but it is possible to cook without using fire, gas or even electricity – although you will need some heat to warm-up your pot initially, but after that your casserole will continue to cook this yummy wonderbag recipe even when Eskom switches your power off.

The Wonderbag, also known as a Wonder Cooker uses heat-retaining technology to slow-cook food without the need for electricity or gas. 

It works like a slow cooker but requires no electricity or gas. It can be used to prepare any recipe that involves boiling, roasting, simmering or steaming food. It can also be used to keep food warm for hours, like a thermos flask.

READ MORE: How to cook food without using fire, gas or electricity – yes, it is possible

Wonderbag sweet potato and chickpea casserole

We show you how to cook this delicious casserole using minimal electricity, if even any.

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• Author: Jan Bennett
• Prep Time: 10 minutes
• Cook Time: 4 hours 50 minutes
• Total Time: s5 hour
• Category: Lunch, Dinner
• Method: cook,boil
• Cuisine: British

Ingredients

Scale 1x2x3x

• 1 tablespoon coconut or vegetable oil
• 1 large sweet potato – peeled and cut into small bite-sized pieces
• 1 large onion – peeled and cut into small dice
• 1 fat clove of garlic – peeled and very finely chopped
• 1 tablespoon tomato puree (paste if you’re in the US)
• 1 tablespoon cumin
• 1 teaspoon cayenne or chilli powder
• 1/2 teaspoon turmeric
• 1 tablespoon harissa paste – a bit less if you don’t like spice; you can always add more later
• 1/2 Knorr chicken stock cube – vegetable if you are vegetarian dissolved in just 60ml hot water
• 1 x 400g tin of good quality tomatoes including their juice
• 1 x 165ml coconut milk
• a squeeze of runny honey
• 1 x 400ml tin of chickpeas – drained well
• sea salt and black pepper
• freshly chopped coriander – leaves only

Instructions

1. I used an enamelled cast iron casserole pot that can go directly onto the stove top to avoid losing heat when ready to go into the Wonderbag. Place a tea towel in the bottom of the bag – just to protect it from spills.
2. Add the oil to your cooking pot and throw in the sweet potato and onion. Stir to keep from burning and cook for a minute or so before adding the garlic. You can add a little more oil if you think it needs it.
3. Add the tomato puree, cumin, cayenne and turmeric cook for a few seconds. Now add with the harissa, stock and tomatoes including their juice. Add the coconut milk and honey and stir well.
4. Bring to the boil and allow to simmer for about 10 minutes before adding the drained chickpeas. Continue to simmer for a further 5 minutes or so until piping hot.
5. Pop the lid on and put the casserole dish into the Wonderbag, make sure you also pop its bean bag-like lid on and pull the cord tight. Leave to cook by itself for at least five hours; I left mine for nearly six hours.
6. When you’re ready to serve chop the coriander, remove the dish from the Wonderbag and have a taste.  Add sea salt and black pepper and thicken as mentioned above.  If you think you need to add more honey or harissa do it now.
7. Sprinkle with the chopped coriander with couscous or whatever you fancy.

*This recipe was found on www.aglugofoil.com.

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