This recipe started from the cookbook “Oh She Glows Every Day”. I’ve adapted it with some of the ways I like to do things (chopping onions in the food processer for example), to use frozen chopped spinach instead of fresh (much cheaper) and to have more chickpeas (yum!).
- Olive oil for the pan
- 1 medium or two small onion, finely chopped – about 1 cup, I pulsed in the food processor
- 2 tsp turmeric, coriander and cumin
- 4 cloves of garlic
- 1-2 tbsp grated fresh ginger (I keep my ginger in the freezer and zest it into the pot from frozen)
- ¾ tsp red pepper flakes
- 5-6 cups bite-size cubed sweet potato, roasted in the oven first until fork tender
- 1 and ½ 540 ml cans chick peas, drained and lightly rinsed (no need to thoroughly rinse, the liquid in the can is a good thickener)
- 1 540 ml can tomatoes – I use Aylmer petit cut Garlic and Olive Oil
- ½ package frozen chopped spinach, thawed ahead (overnight in a bowl in the cupboard works well) and squeezed out (I just squeeze in my hand)
- 1 400 ml can coconut milk Salt and pepper
In a heavy dutch oven, cook the onion in oil. Once the onions soften, add the spices, garlic and ginger. Add the rest of the ingredients except the salt and pepper. Stir to combine, cover and simmer for 20-25 minutes. Season with salt and pepper and serve. Keeps and reheats well. I like it on it’s own but you can also serve with rice or warm roti/naan bread.
Home on the Ridge 