This is the last recipe I would like to share with you from our late November Sunday lunch with Jacques, a great side dish for our chicken braai or the ideal “main meal” for my no meat friends like Melisse…
I’ve heard of this recipe from my sister, Liezel, she emailed it to me and said it is really worth a try, it is from a book I recommended to her by “Ottolenghi”, a great book, but being a bit of a “picture” girl I battle to cook from this book as I find that the pictures are very dull and non inspiring… a terrible thing to say I know, but the truth, and now I also need to say that EVERY recipe we’ve tried from this book is a real winner. So if you have the book, don’t look at the pictures, but do try the recipes as they are great….
I try out many recipes from books and magazines around me, and sometimes like with this recipe, you just know that it will become a favourite and real winner, so this one will most definately find a special place in my recipe file.
For the Chickpea, spinach and sweet potato dish, adapted from Ottolengi you will need:
1 tin drained chickpeas
2 tbsp olive oil
1 onion, finely chopped
1,5 tsp fine cumin
1 tsp fine coriander
1 tbsp tomato puree
400g tinned italian tomatoes
1 tsp castor sugar
100g baby spinach leaves
a handfull chopped coriander leaves
salt and pepper
500g sweet potatoes
water for cooking
4 squeezes of honey
Heat the olive oil in a large frying pan and add the onion, fine cumin and fine coriander. Saute until soft. Add the tomato puree, tinned tomatoes and sugar. Cook together for about 5 minutes, add salt, pepper and drained chickpeas. Add the spinach leaves, mix through and cook until wilted. Put to the side and warm through just before serving.
Peel the sweet potato, remember to keep the uncooked sweet potato covered with water to prevent browning. Slice the sweet potato into 4cm high rings, add to a saucepan, add the butter and drizzle with honey. Fry a little bit and then add boiling water to the saucepan, covering the sweet potato about 2/3’s… Cook with a lid on until cooked, don’t stir as you want the sweet potato to keep it’s shape, top up with water every now and then until cooked. Leave in the saucepan until just before serving.
Time to set the table…
Just before serving warm the tomato and sweet potato, use a flat shaped serving bowl, first add the tomato and chickpeas then top with the sweet potato, add a handfull of chopped fresh coriander. This dish can be served at room temperature but I prefer it slightly warm.
On perfect summer afternoons like this one our lunch can drag on till late afternoon…. then we quickly pack a platter of leftover’s and feed everyone again just before they need to go home, as tomorrow is Monday…
Jacques, it was great having you for lunch, hope we will see you in December for that cycle in our beautiful valley…..
For a printable recipe card click on the link below
Chickpea, spinach and sweet potatoe side dish RECIPE CARD