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Member recipe

chickpeas and spinach with hon

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Serves 6

chickpeas and spinach with honeyed sweet potato from Ottolenghi

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  • 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


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

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