Middle-eastern flavours abound in this recipe. It is a delicious vegetarian meal:
Serves 6 – 8
2 x 410 g tins chickpeas, drained
600 g sweet potatoes, peeled and cut into 1.5 cm slices (keep in acidulated water until ready to cook)
45 ml honey, or raw honey
60 g butter
50 g dried apricots
3 ml salt
25 ml olive oil
2 red onions, finely chopped
2 cloves garlic, crushed
5 ml whole cumin seeds
5 ml whole coriander seeds
25 ml tomato purée
1 x 410 g tin chopped tomatoes
5 ml sugar
5 ml ground cumin
2 x 80 g packets baby spinach leaves
Sea salt and freshly-ground black pepper
1. Drain and rinse chickpeas, and set aside.
Greek Yoghurt Sauce
125 ml Greek yoghurt
1 clove garlic, crushed
15 ml honey
Juice and grated rind of 1 lime 15 ml fresh or 5 ml dried mint
- Place sweet potatoes into a large saucepan with a small amount of water, honey, butter, dried apricots, and seasoning, to taste. Lower heat when mixture has come to the boil. Simmer until potatoes are tender, and most of liquid is absorbed. Do keep an eye on potatoes and apricots, turning to ensure no burning. Add a little more water if necessary. Put to one side.
- Place oil, onion, garlic, cumin and coriander seeds into a large frying pan. Sauté until golden brown.
- Add tomato purée; cook for a minute stirring constantly; add in tomatoes, sugar, and ground cumin.
- Cook for about 8 – 10 minutes over medium heat until mixture thickens slightly.
- Add spinach into sauce; add chickpeas; cook for 5 minutes. Stir well from time to time.
- Add in cooked sweet potato mixture.
- Mix together ingredients for yoghurt sauce and serve along with pita bread or ciabatta bread.