Chickpea Stew with Honeyed Sweet Potatoes Recipe

Chickpea Stew with Honeyed Sweet Potatoes


 Ingredients:  

      • 3 sweet potatoes (or 2 large)
      • 3 cups water
      • 4 tbsp butter
      • 3 tbsp honey
      • 1/2 tsp salt
      • 1 (14 oz) can chickpeas
      • 2 tbsp olive oil
      • 1 tsp cumin seeds
      • 1 tsp coriander seeds
      • 1 tsp coriander seeds
      • 1 tbsp tomato paste
      • 1 (14 oz) can diced tomatoes
      • 1 tsp sugar
      • 1 1/2 tsp ground cumin
      • Half a bag of baby spinach
      • Fresh cilantro, to garnish
      • Salt & pepper to taste
      • 6 oz Greek yogurt
      • 1 garlic clove, minced
      • Juice and grated zest of one lemon
      • 2 tbsp fresh mint
For honeyed sweet potatoes, peel potatoes and slice into 2-inch discs.  Put slices in a large saucepan with the water, butter, honey, and salt.  Bring to a boil, then reduce the heat and simmer for 35-40 minutes, until the potatoes are tender and most of the liquid has been absorbed (turn them over halfway through cooking).  Remove from heat and keep warm.

For chickpeas, heat 1 tbsp olive oil in a large frying pan and add the onion, cumin seeds, and coriander seeds.  Fry for 8 minutes, stirring often, until onions are golden brown.  Add the tomato paste.  Cook for a minute while stirring.  Add the tomatoes, sugar, and ground cumin.  Cook for about 5 minutes over medium heat.  Taste and season, then stir in the spinach.  When spinach has wilted, add the drained & rinsed chickpeas.  Mix together and cook for another 5 minutes.  Taste again and adjust the seasoning to taste

For yoghurt sauce, whisk together yoghurt, garlic, lemon & fresh mint.  Season to taste with salt and pepper.

To assemble, spoon the warm chickpeas into a serving dish.  Arrange the sweet potatoes on top and garnish with the cilantro.  Serve the yogurt sauce on top or serve on the side.

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