Chickpeas And Spinach With Hon
Delight your taste buds with this vibrant and wholesome Sweet Potato and Chickpea Curry. The comforting sweetness of the tender sweet potatoes pairs perfectly with the earthy chickpeas in a flavorful tomato-based sauce. Fragrant spices like cumin and coriander blend beautifully with the rich tomato paste, creating a satisfying base for the dish. Topped with fresh spinach leaves and a dollop of tangy Greek yogurt infused with garlic, lemon, and mint, this hearty curry is a feast for the senses. Enjoy the aromatic aromas and vibrant colors of this nutritious and delicious meal with every bite.
— Constant Cookbook
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
Instructions
- soak chickpeas overnight or 8-10 hours
- rinse and boil chickpeas 60-90 mins
- boil potatoes in water, butter, honey and salt for 35-40 mins
- fry onion and seeds 8 mins. Add tomato paste. Cook 1 min. Add tomatoes, sugar and cumin. Cook 5 mins.
- Add spinach and chickpeas to tomato sauce and cook 5 mins.
- Mix yoghurt, garlic, lemon and mint
- Serve with coriander on top and yoghurt on side.
Yield
Serves 6
Comments
No comments found.