Ingredients
1 medium onion, chopped
1 inch (3cm) ginger, grated
2 cloves garlic, minced
½ chilli pepper, chopped
1 medium sweet potato, peeled, chopped
½ tsp of hot pepper
½ tsp sweet pepper
½ tsp turmeric
14 oz. (400g) can chickpeas
⅔ cup (150ml) vegetable broth
1 cup (250ml) coconut milk, canned
3 cups (100g) spinach, chopped
Method
1.Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often, stirring for about 3
minutes.
2.Add the peeled and chopped sweet potato, season
with salt and fry for another 2 minutes, then add the
spices and mix well.
3.Next, add the chickpeas along with the brine, broth
and coconut milk. Mix everything and bring to a boil.
4.Cook for about 15 minutes without covering, stirring
every now and again, until the sweet potatoes are
soft.
5.Finally, add the spinach, mix and take off the heat,
and wait until it is wilted. Serve with rice.
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