Spicy sweet potato, spinach, apricots and chickpeas in a morroccan inspired sauce. Serve with a grilled flat bread on the first night and enjoy the leftovers with cous cous the 2nd night – or go mad and do it the other way round! Either way you only need to cook the dish once, but eat it twice.
Serves 4 :: 30 mins cook :: 10 mins reheat :: 300 calories per serving :: Lazy leftovers :: Double destiny
Sweet Potato & Spinach Chermoula
Ingredients
4 sweet potatoes (cut into small chunks)
250g spinach
1 onion (diced)
1 lemon (juice only)
400g chickpeas (cooked)
16 dried apricots (halved)
3 tbsp harissa paste
2 tsp ground cumin
2 tsp dried coriander
1 tsp turmeric
2 tbsp olive oil
1 pt vegetable stock
Flat leaf parsley
Sea salt
Crushed black pepper
Mixed seeds
Method:
1. Dice the onion and fry gently in 1 tbsp of olive oil on a low heat for 5 minutes, whilst cubing the sweet potato.
2. Add the juice from 1 lemon, cumin, coriander, turmeric, salt, pepper, harissa paste to the onion, followed by the sweet potatoes and stir.
3. Boil a kettle of water and make a pint of vegetable stock. Add this to the pot so the water covers the potatoes and boil covered with a lid for 10-15 minutes.
4. Once the sweet potatoes are tender add the apricots, chickpeas and spinach and simmer for another 5 minutes until the spinach is wilted and the sauce has reduced. Grill the flatbread. Serve scattered with torn flat leaf parsley and a small handul of seeds, together with the grilled flatbread.
Foodwitch Factoid
I leave the skins on the sweet potato, it saves valuable cooking time and they are very good for you as the skins are where the essential nutrients are found (good for fighting for winter colds).
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