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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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