chickpeas and spinach with hon
- Preparation and cooking time
- Total time
- 8 hours soaking beforehand
- Easy
- Serves 6
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 1soak chickpeas overnight or 8-10 hours
- STEP 2rinse and boil chickpeas 60-90 mins
- STEP 3boil potatoes in water, butter, honey and salt for 35-40 mins
- STEP 4fry onion and seeds 8 mins. Add tomato paste. Cook 1 min. Add tomatoes, sugar and cumin. Cook 5 mins.
- STEP 5Add spinach and chickpeas to tomato sauce and cook 5 mins.
- STEP 6Mix yoghurt, garlic, lemon and mint
- STEP 7Serve with coriander on top and yoghurt on side.
