chickpeas and spinach with hon
Serves 6
Easy
Total time:
8 hours soaking beforehand
chickpeas and spinach with honeyed sweet potato from Ottolenghi
Skip to ingredients
- A heaping cup of dried chickpeas
- 2 tbsp olive oil, divided
- 1 onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp tomato paste
- 1 tin diced tomatoes
- 1 tsp sugar
- 1 1/2 tsp ground cumin
- 100 g baby spinach leaves
- coriander to garnish
- salt and black pepper
- 2 large sweet potatoes
- 700 ml water
- 1/2 tbsp unsalted butter
- 4 tbsp honey
- 1/2 tsp salt
- 170g Greek yogurt
- 1 garlic clove, crushed
- juice and grated zest of one lemon
- 1 tsp dried mint
Method
step 1
soak chickpeas overnight or 8-10 hoursstep 2
rinse and boil chickpeas 60-90 minsstep 3
boil potatoes in water, butter, honey and salt for 35-40 minsstep 4
fry onion and seeds 8 mins. Add tomato paste. Cook 1 min. Add tomatoes, sugar and cumin. Cook 5 mins.step 5
Add spinach and chickpeas to tomato sauce and cook 5 mins.step 6
Mix yoghurt, garlic, lemon and mintstep 7
Serve with coriander on top and yoghurt on side.
