Jewish-Palestinian Honey Sweet Potatoes with Chickpeas and Spinach

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 7)

Ingredients

  • 500 g sweet potato (s)
  • 700 ml water
  • 50 g butter
  • 4 tablespoon honey
  • 0.5 teaspoon ½ salt
  • 1 onion (s)
  • 2 tablespoon olive oil
  • 1 teaspoon cumin (cumin seeds)
  • 1 teaspoon coriander seeds
  • 1 tablespoon tomato paste
  • 400 g tomato (s), chopped, from the can
  • 1 teaspoon sugar
  • 1 ½ teaspoon cumin powder
  • salt
  • pepper
  • 100 g baby spinach
  • 1 can chickpeas, 265 g
  • 100 g cream yourt, Greek
  • 1 clove garlic
  • 1 lemon (s), organic
  • 3 tablespoon olive oil
  • 0.5 ½ bunch mint
Jewish-Palestinian Honey Sweet Potatoes with Chickpeas and Spinach
Jewish-Palestinian Honey Sweet Potatoes with Chickpeas and Spinach
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Instructions

  1. Peel the sweet potatoes and cut into 2.5 cm thick slices. Put in a large saucepan and bring to the boil with the water, butter and honey. Then switch it down and let it simmer in an open pot for 35-40 minutes, until the sweet potatoes are cooked and most of the liquid has evaporated. Turn halfway through the cooking time so that they brown evenly.
  2. In the meantime, finely chop the onion. Heat the olive oil and fry the onions together with the cumin seeds and coriander seeds for eight minutes until golden brown. Stir in tomato paste and fry briefly. Add canned tomatoes, sugar and ground cumin and heat for another five minutes. Season to taste with salt and pepper.
  3. Rinse, rinse and drain the canned chickpeas. Wash the spinach. Mix the spinach and chickpeas into the tomato sauce and heat for another five minutes. Season again to taste.
  4. For the yoghurt dip, mix the cream yoghurt, crushed garlic, lemon zest, mint and a little olive oil in a bowl. Season to taste with lemon juice, salt, pepper and a little sugar.
  5. Arrange and serve everything together.

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