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Photo by: Richard Learoyd

Chickpeas and spinach with honeyed sweet potato

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200g dried chickpeas
1 tsp bicarbonate of soda
2 tbsp olive oil
1 onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp tomato purée
400g Italian tinned tomatoes, chopped
1 tsp caster sugar
1½ tsp ground cumin
100g baby spinach leaves
10g coriander leaves, to garnish
salt and black pepper

Honeyed sweet potato:
500g sweet potatoes, peeled and cut into slices 2.5cm thick
700ml water
50g unsalted butter
4 tbsp honey
½ tsp salt

Yoghurt sauce:
100g Greek yoghurt
1 garlic clove, crushed
juice and grated zest of 1 lemon
3 tbsp olive oil
1 tsp dried mint

Method

The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |
£25.00

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