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May 1, 2016




I love this cookbook. Visually, conceptually, and most importantly…the end product. I made this dish a couple of weeks ago and didn’t change a thing about this recipe. It is called chickpeas & spinach with honeyed sweet potatoes and it is even better the next day. This is what a vegetarian stew should taste like.


1 cup dried chickpeas (or sub 1 can drained and rinsed chickpeas)
1 tsp baking soda
2 tbsp oilive oil
1 onion finely chopped
1 tsp coriander seeds
1 tbsp tomato paste
14 oz canned tomatoes chopped
1 tsp sugar
1 1/2 tsp ground cumin
3 cups spinach
2/3 cup cilantro leaves
salt and pepper

sweet potatoes
1 lb sweet potatoes peeled and cut into 1 inch thick slices
3 cups water
3 1/2 tbsp butter
4 tbsp honey
1/2 tsp salt

yogurt sauce
1 1/2 up greek yogurt
1 clove garlic crushed
grated zest and juice of one lemon
3 tbsp olive oil
1 tsp dried mint
salt and pepper


If using dried chickpeas you will need to start the night before by covering them in water along with the baking soda. The next day rinse and drain. Place them in a pan covered by plenty of water, boil and simmer for 1 hour- 1.5 hours. If needed, add more water. Drain and set aside.  to make the sweet potatoes add water, salt, honey butter and sweet potatoes to a sauce pan and bring to a boil. Lower heat and simmer for 30-45 minutes. Turn then once during cooking. Remove from heat when most of the cooking liquid is absorbed. Set aside and prepare the sauce by heating olive oil in a large pan with onion, cumin and coriander seeds. Once golden brown, add the tomato paste. Cook for a minute then add tomatoes, sugar and ground cumin. Cook for 5 minutes and add salt and pepper to taste then add in cooked chickpeas and cook for 5 more minutes. To make the yogurt sauce whisk ingredients together. To serve, arrange the chickpea mixture on a platter with sweet potatoes on top and sprinkle chopped cilantro on top. Serve the sauce on the side. I served this dish with jasmine rice and it was delicious.



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