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Chickpeas & Spinach with Honeyed Sweet Potatoes
Nb persons: 4
Yield:
Preparation time: Overnight + 1 hour
Total time: 1 hour
Source: Ottolenghi
| 1/2 lb | dried chickpeas |
| 1 tsp | baking soda |
| 2 Tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 tsp | cumin seeds |
| 1 tsp | coriander seeds |
| 1 Tbsp | tomato paste |
| 14 oz can | diced tomatoes |
| 1 tsp | sugar |
| 1 1/2 tsp | ground cumin |
| 4 oz | baby spinach leaves |
| coriander leaves, to garnish | |
| salt | |
| black pepper | |
| Honeyed Sweet Potatoes | |
| 1 lb | sweet potatoes, peeled & cut into slices 1" thick |
| 3 cups | water |
| 3 Tbsp | unsalted butter |
| 4 Tbsp | honey |
| 1/2 tsp | salt |
| Yogurt Sauce | |
| 4 oz | Greek yogurt |
| 1 clove | garlic, minced |
| 1 | lemon, juice & grated zest |
| 3 Tbsp | olive oil |
| 2 tsp | fresh mint leaves, chopped |
1. Start the night before by putting the chickpeas in a large bowl. Fill with enough cold water to cover the chickpeas by twice their height. Add the baking soda & leave to soak overnight at room temperature.
2. The next day, drain & rinse the chickpeas, place them in a large saucepan & cover with pletny of fresh water. Bring to the boil, then reduce the heat & simmer for 1- 1 1/2 hours (they could take longer in extreme cases). They should be totally tender but retain their shape. Occasionally you will need to skim the froth off the surface. You might also need to top up the pan with boiling water so the chickpeas remain submerged. When they are ready, drain them in a colander & set aside.
3. Put the sweet potatoes in a wide saucepan with the water, butter, honey & salt. Bring to the boil, then reduce the heat & simmer for 35-40 minutes, until the potatoes are tender & most of the liquid has been absorbed. Turn them over half way through the cooking to color evenly. Remove from the heat & keep warm.
4. While the sweet potatoes are cooking, prepare the sauce for the chickpeas. Heat the olive oil in a large frying pan & add the onion, cumin seeds & coriander seeds. Fry for 8 minutes, while stirring, until golden brown. Add the tomato paste, cook for a minute whil you stir & then add the tomatoes, sugar & ground cumin. Continue cooking for about 5 minutes over a medium heat. Taste & season with salt & pepper.
5. Stir the spinach into the tomato sauce, then add the cooked chickpeas. Mix together & cook for another 5 minutes. Taste again & adjust the seasoning.
6. Make the yogurt suace by whisking together all the ingredients. Season with salt & pepper to taste.
7. To serve, spoon the warm chickpeas into a serving dish, arrange the sweet potato slices on top & garnish with the coriander leaves. Spoon the yogurt sauce on top or serve on the side.
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