Sweet potato and chickpea chana
February '17
Sweet potato and chickpea Chana
Ingredients - serves 4
1 tbsp Coconut oil
1 large Onion (finely chopped)
4 Garlic cloves (finely chopped)
1-2 (to taste) Chillis (finely chopped)
1 tsp Cumin seeds (crushed)
1 tsp Coriander seeds (crushed)
2 Cardamom pods (crushed)
4 tsp Garam masala
750g Sweet potato (peeled and chopped in 1cm sq pieces)
1 can Chickpeas (drained)
Enough vegetable stock to cover ingredients in pan
Juice of 1/2 lime
Salt and pepper
100g Spinach
Large bunch of fresh coriander
Method
Sweat off the onions, garlic, chilli in oil until soft. Add spices and cook for a further couple of minutes. Add in the sweet potato, chickpeas and stock to cover. Bring to the simmer for about an hour until the sweet potato has broken down to make a thick sauce. At the last minute add the spinach, stir through allowing to wilt.
Season with salt, pepper and lime juice and add in roughly chopped fresh coriander.
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