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.
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.
