Chickpeas and Spinach with Honeyed Sweet Potato

Adapted from Ottolenghi The Cookbook

serves 6-8

2 - 15 oz cans garbanzo beans

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 Tablespoon tomato paste

14 oz canned tomatoes, chopped

1 teaspoon superfine sugar (caster sugar)

1 1/2 teaspoon ground cumin

3 cups baby spinach leaves

2/3 cup cilantro, garnish

sea salt 

black pepper

Honey Sweet Potato:

1 pound sweet potato, peeled, cut into 1 inch slices

scant 3 cup water

3 1/2 Tablespoon unsalted butter (we use Earth Balance Vegan Butter)

4 Tablespoon honey

1/2 teaspoon salt

Method:

1. In a large pan, combine sweet potatoes with water, butter, honey, and salt.  Bring to a boil then lower heat to simmer for 30-45 minutes, or until tender.  Turn the potatoes over 1/2 way through, then remove from heat.

2. Make the sauce for the chickpeas, heat olive oil in a pan with onion, cumin seeds, coriander seeds for 8 minutes.  

3. Then add tomato paste, tomatoes, sugar and ground cumin.  Cook for 5 minutes then add salt and pepper

4. Stir in spinach, then chickpeas and cook for another 5 minutes

5. Serve and Enjoy!

Notes:

• I served this dish with Shawarma spiced chicken wraps and a cucumber and poppy seed salad.

Cucumber and poppy seed salad (adapted from Ottolenghi The Cookbook), recipe follows: 

6 small baby cucumbers

2 mild red chilies, thinly sliced

3 Tablespoon coarsely chopped cilantro

4 Tablespoon white wine vinegar

1/2 cup sunflower oil

2 Tablespoon poppy seeds

2 Tablespoon superfine sugar (caster sugar)

sea salt and black pepper

Method:

1. Chop off and discard ends of cucumbers.  Slice cucumber at an angle.

2. Mix together all ingredients in large bowl.  Use hands to massage flavors gently into cucumbers.  

3. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers.  It should be sharp and sweet like a pickle.

4. If you're not serving it immediately, drain some liquid off later and adjust seasoning again.

Cucumber & Chive Banchan (Korean)

adapted from my Mother-in-law 

Chives

gochugaru - Red Pepper powder

BEST VINEGAR - essig essenz, Product of Germany

Ingredients:

• bunch of chives, cut in 2 inch pieces
• 3 Persian cucumbers or 1/2 English cucumber, sliced lengthwise
• 1-2 tbsp. gochugaru (Korean dried red pepper)
• 1-2 tsp. sea salt
• 1-2 tsp. SURIG brand - essig essenz vinegar
• 1 tsp toasted sesame seeds (optional)
• 2 stalks scallions, chopped (optional)

Method:

1. In a medium bowl, combine chives, cucumbers, gochugaru, and sea salt.  Hand mix and set aside for 5 minutes.
2. Start with 1 tsp. vinegar (add another tsp. to taste) mix well.  Enjoy immediately!

Notes:

• Persian & English cucumbers can be found at Trader Joe's.
• Buy your chives at the Korean/Asian Market, you'll find that most grocery stores will sell them in fancy packages and it'll be double the price. (at Max $3 for a bunch)
• SURIG brand essig essenz vinegar is a WORTHY addition to your kitchen pantry.  You can find this at most Korean/Asian grocery stores.  It comes concentrated so you'll need to DILUTE it with water, wine, etc. before consuming.  However, using it in small amounts (such as this recipe) it is safe to eat!
• As I mentioned in a previous post: FOR the SAKE of AUTHENTICITY, buy all your Korean products at a Korean/Asian grocery store.  I know you may be able to "find" gochugaru in the "international section" of the grocery store, but the quality of the product and the taste of the dish WILL NOT be the same.
• There are MANY many brands of gochugaru.  My advice, if you're going to make KOREAN food and you want it to taste as authentic as possible, buy products made in Korea NOT CHINA.  (No Joke, of the 10 brands of gochugaru at Galleria Market, only ONE was made in Korea).  I would also ask the store owner his/her recommendation for the top quality and best tasting product.

The pictures below are from Christmas 2012, when my mother-in-law was "teaching me" (without words) how to make Chives & Cucumber banchan.