Whilst on the browse for something to make for dinner yesterday, I came across this recipe for spiced chickpeas and sweet potato on Pinterest, and decided to give it a bash. We all love chickpeas, and it very much fitted into our clean eating, non processed, healthy way of eating.
Elliot was napping and Ruby was looking for something to do, and so I let her cook dinner.
I tend to use recipes as more of a guide than as something that needs to be followed to a T, and I did make a few changes, mainly based around what I had in the fridge that needed eating up (a courgette) and what I didn’t have that the recipe called for (coriander seeds). I did the chopping, can opening, and heavily supervised when Roo was at the hob, but really, she did the majority of the work.
From bashing up the spices…
and adding the chipotle paste…
To keeping an eye on it, and mixing it all through…
Here is the end result. The chickpea stew could have done with a little more simmering, to reduce and thicken the sauce a little more, but the flavour was all there, and it was delicious. What a clever little chickpea she is.
I strongly recommend making this. If you didn’t want to make it a vegetarian dish, you could add in some leftover pulled pork or beef brisket. It would be really good with some stringy melty cheese, think Monterey Jack or similar, grated over and put under a grill for a few minutes. If natural yoghurt isn’t your bag, but you wanted the creaminess, go for creme fraiche or sour cream. Lastly, I was out of fresh coriander (cilantro), but fresh chives snipped over would be equally delicious.
The recipe card with my adaptations is below, but credit for the idea definitely goes to Good Life Eats.
- 4 medium sweet potatoes (1 per person)
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large courgette, diced
- 1 tablespoon cumin seeds
- 2 teaspoons ground coriander
- 2 whole cloves
- 2 teaspoons chipotle paste (this adds a lovely warming spiciness)
- A good pinch of salt
- 1 400g can of chopped tomatoes
- 150mls vegetable stock
- 1 410g can of chickpeas, drained and rinsed
- 4 tablespoons of natural Greek yoghurt (1 per person), to serve. Optional, but definitely recommended.
- First, preheat your oven to 200C, score or prick the sweet potatoes and put on a baking tray in the oven to roast.
- Next, prepare the spices. Toast the cumin seeds in a dry pan on a medium heat until they begin to smell delicious. Don't let them burn. Tip into a pestle and mortar and add the cloves. Pound to break down the seeds, and then add the ground coriander and salt. Set aside.
- To the same pan, splash in around a tablespoon of olive oil, and sweat the onion and courgette until they begin to soften. Approximately 5 minutes. You can prepare the stock during this time. Add the spices and chipotle paste and mix to coat the vegetables, and then add the stock to the pan.
- Next, open your cans of tomatoes and chickpeas and add both to the pan. Bring to the boil, and then turn down the heat and simmer until sweet potatoes are cooked.
- To serve, slice open the sweet potato, and spoon over a generous helping of the chickpeas. A good dollop of greek yoghurt over the chickpeas adds a delicious creaminess to the dish, and takes some of the spiciness away - great for folk with delicate palates.