This recipe is easy to make, exceptionally tasty, replaces those processed comfort foods and is filling a satisfying. It’s comfort food at its best and packs a flavour explosion.
Recipe by Christina Perera.
Ingredients:
- 2 tablespoons grape seed oil
- 1 small brown onion
- 4 large cloves garlic, peeled and minced
- 1 tablespoon grated ginger, from a 3-inch piece
- 1/2 cup sun-dried tomatoes, chopped (dry your own)
- 1 large lemon, zested and juiced (about 2 tablespoons juice)
- 1 dried hot red chilli or dash of red chilli flakes (optional)
- 425 gms chickpeas, soaked
- 500 gms baby spinach
- 375 mls coconut milk
- 1 teaspoon pink salt, or to taste
- 1 teaspoon ground ginger
- 4 whole sweet potatoes
- extra grape seed oil for the sweet potatoes
- cracked pepper
- handful of coriander leaves
- handful of shredded or flaked coconut
Method:
- First wash your sweet potato/s and pat dry, place one sweet potato per person on separate pieces of foil.
- Rub the sweet potato with grape seed oil all over and season with himalayan salt and pepper. Roll up the foil around the sweet potato to make a fully sealed parcel. (Make sure it’s wrapped well as some liquid is made during roasting) place your sweet potatoes in the oven on a tray and bake until a knife goes all the way through the sweet potato easily.
- Heat the olive oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red chilli, if using.
- Cook for 3 minutes, stirring frequently.
- Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
- Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
- When all the spinach has been added, pour in the coconut milk, himayan salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through.
- Taste and add more salt and lemon juice, if necessary.
- Lightly toast coconut flakes in oven. Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time. If using oven preheat to 160°C or 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even colour.
- Serve hot over roasted sweet potatoes, with coriander leaves and toasted unsweetened coconut to garnish.
Enjoy!
Recipe Note:
This dish is thick enough to eat on its own with a fork, but it’s also saucy enough to serve over mung bean or spelt pasta, unprocessed rice, quinoa, or another grain.
Freezing instructions:
Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.
This recipe serves 4 as a main dish or 6 as a side
