Ingredients:
1 cup dried chickpeas (or sub 1 can drained and rinsed chickpeas)
1 tsp baking soda
2 tbsp oilive oil
1 onion finely chopped
1 tsp coriander seeds
1 tbsp tomato paste
14 oz canned tomatoes chopped
1 tsp sugar
1 1/2 tsp ground cumin
3 cups spinach
2/3 cup cilantro leaves
salt and pepper
sweet potatoes
1 lb sweet potatoes peeled and cut into 1 inch thick slices
3 cups water
3 1/2 tbsp butter
4 tbsp honey
1/2 tsp salt
yogurt sauce
1 1/2 up greek yogurt
1 clove garlic crushed
grated zest and juice of one lemon
3 tbsp olive oil
1 tsp dried mint
salt and pepper
Instructions:
If using dried chickpeas you will need to start the night before by covering them in water along with the baking soda. The next day rinse and drain. Place them in a pan covered by plenty of water, boil and simmer for 1 hour- 1.5 hours. If needed, add more water. Drain and set aside. to make the sweet potatoes add water, salt, honey butter and sweet potatoes to a sauce pan and bring to a boil. Lower heat and simmer for 30-45 minutes. Turn then once during cooking. Remove from heat when most of the cooking liquid is absorbed. Set aside and prepare the sauce by heating olive oil in a large pan with onion, cumin and coriander seeds. Once golden brown, add the tomato paste. Cook for a minute then add tomatoes, sugar and ground cumin. Cook for 5 minutes and add salt and pepper to taste then add in cooked chickpeas and cook for 5 more minutes. To make the yogurt sauce whisk ingredients together. To serve, arrange the chickpea mixture on a platter with sweet potatoes on top and sprinkle chopped cilantro on top. Serve the sauce on the side. I served this dish with jasmine rice and it was delicious.
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