A real good filler.
- few knobs butter
- 3-4 sweet potatoes (sliced into 2cm thick pieces)
- 1 tblsp honey
- salt and pepper
- splash of olive oil
- 1 onion (peeled and chopped)
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1-2 chorizo sausage (roughly chopped)
- good squeeze tomato puree
- 1 tin chopped tomatoes
- pinch sugar
- 2 tins chickpeas (drained and rinsed)
- 100 g baby spinach
- handful coriander
- 0-20 minutes:
- Heat the butter in a large frying pan. Fry the sweet potatoes on each side until starting to caramelise. Add about 500ml water and the honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 minutes). You may have to add more water if it cooks off too quickly, but when they're cooked, most of the water should be cooked off.
- 20-25 mins:
- In a large saucepan, heat the olive oil and fry the onion along with the cumin and coriander for a few minutes. Add the chorizo and let it cook and start to brown at the edges. Add thee tomato puree, tinned tomatoes, the sugar and the chickpeas. Mix well and season.
- 25-30 minutes:
- Add the sweet potatoes and carefully mix so that the potatoes don’t break up. Add the spinach, stir so that the spinach wilts and serve in bowls along with good bread, fresh coriander leaves and a spoonful of herbed, garlic yoghurt.
Chickpeas: Chickpeas (also known as garbanzo beans) are an excellent source of iron. Iron is an essential mineral that helps carry oxygen from the lungs to the muscles and other organs.
More by Domini Kemp:
- Asian Lamb Stir-Fry: Domini Kemp
- Blackberry Pancakes: The Ketogenic Kitchen
- Rhubarb Clafoutis: Domini Kemp, Today show