Berbere Spiced Chickpeas & Sweet Potato

By • March 10, 2016 0 Comments

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Berbere Spiced Chickpeas & Sweet Potato


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Serves 9-10

  • 3-4 sweet potatoes
  • 1/2 teaspoon coconut oil
  • 1/2 red onion, sliced
  • 2 garlic gloves, chopped
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon RawSpiceBar's Berbere
  • 11/2 cup crushed tomatoes
  • 1 cup cooked chickpeas
  • 1 cup baby spinach
  • Salt to taste
  1. Preheat your oven to 220C. Prick your sweet potatoes several times with a fork, place on a baking tray and bake for an hour or until cooked through.
  2. Meanwhile, add coconut oil into a frying pan on medium high heat. Add red onion and cook until soft. Add garlic and ginger, cook for a further 2 minutes. Add RawSpiceBar's Berbere spices and cook for another minute. Stir in tomatoes, chickpeas and salt to taste. Bring to a boil, turn heat to low and cover. Simmer for 15-20 minutes. Add baby spinach and let simmer, another 3-4 minutes.
  3. Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!

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