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chickpeas and spinach with hon

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  • Preparation and cooking time
    • Total time
    • 8 hours soaking beforehand
  • Easy
  • Serves 6
chickpeas and spinach with honeyed sweet potato from Ottolenghi
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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 hours
  • STEP 2
    rinse and boil chickpeas 60-90 mins
  • STEP 3
    boil potatoes in water, butter, honey and salt for 35-40 mins
  • STEP 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 mint
  • STEP 7
    Serve with coriander on top and yoghurt on side.

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