Nutritional Information:
Yields: 4 servings | Total time: 1 hour
Ingredients:
- ½ large onion, chopped as you like
- 1 tablespoon vegetable oil of your choice
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
- 1-2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1 (15 oz) can diced tomatoes
- 2 small or 1 large sweet potato, cut in chunks
- ½ (15 oz) can light coconut milk
- 1 cup chopped spinach or other greens
Directions:
- Heat the oil in a large skillet, and cook the onion 4-5 minutes until soft and slightly golden.
- Add the dry spices. Amounts don’t need to be exact; start with these amounts, and adjust toyour taste later. Add the garlic and ginger then continue cooking gently for ten minutes to allowthe flavors of all the spices to marry with the onions.
- Now add the tomatoes, chickpeas, sweet potatoes (cut large or small, depending on how youlike them) and coconut milk. (Hot tip: you can use ¼ can of regular coconut milk instead of ½ canof light coconut milk.) Bring to a boil, cover, and simmer on low for 45 minutes. The potatoeswill soften sooner than that, but keep cooking to develop the flavors.
- Just before you’re ready to serve, add the chopped greens and cook for a few minutes until thegreens are wilted. Add salt to taste, and serve with brown rice or some other grain, or withsome whole wheat naan.
Source: Oldways, oldwaysspt.org
