Serves 2 - 3 people
Ingredients: ⠀
1 can of chickpeas – drained and rinsed ⠀
1/2 can of tomato passata (or chopped tinned tomatoes) ⠀
1/2 can of coconut milk ⠀
1 onion – finely chopped
2tsp of Neema Aromatic Ginger & Scotch Chilli Paste⠀
1tsp of turmeric powder ⠀
1tsp of curry powder ⠀
Salt & seasoning to taste ⠀
Olive oil ⠀
2-3 sweet potatoes ⠀
Serve with: ⠀
Coconut yoghurt ⠀
A sprinkle of chopped coriander or arugula ⠀
Method: ⠀
Sweet potatoes:⠀
Preheat the oven to 180 (fan oven). Lightly oil the sweet potatoes with olive oil and prick with a fork. Place the potatoes in a baking tray and bake for 40-50 minutes or until they are soft and cooked through. ⠀
Curried chilli chickpeas: ⠀
Add 1 tsp of oil into a large pan and once hot add in the finely chopped onion. Fry on low heat for 2-3 minutes until it begins to caramelise. Then add in all the spices, with a dash of water. Continue stirring to prevent burning. Add in the chickpeas, coconut milk and passata. Stir in the 2tsp of African Scotch Bonnet & Ginger Chilli Paste. Combine well and leave to cook on low heat for 20-25 minutes, until the sauce has thickened slightly. Season with salt.⠀
Assembly: ⠀
Place the cooked sweet potatoes on a plate and cut open in the middle. Fill with curried chilli chickpeas. Add a dollop of coconut yoghurt and finish with a sprinkle of coriander or arugula (optional). ⠀
Voila! Enjoy. ⠀
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