300 g a 400g chickpeas drained and rinsed cooked canned
2 g chilli powder hot
1 small carton of cream sour
10 g coriander dried
2 large cloves garlic
10 g ground cumin
6 tbsp olive oil light
3 medium onions
2 pasilla peppers red thick quartered cut into strips
4 servings salt to taste
2 tsp morocan spice mix (recipe to follow)
1 handful spinach leaves fresh good
9 fl. oz. stock made up with 1 tsp marigold vegetable bouillon powder
450 g sweet potatoes peeled cut into chunks
5 g turmeric
Equipment
frying pan
oven
wooden spoon
Directions
Peel two of the onions and cut each into 8 wedges.
Pour 4 tbsp of the oil into a large roasting tin.
Add the onions, cubed sweet potatoes and peppers and mix well with the oil.
Turn the oven to 200c/400f/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
Meanwhile, peel and roughly chop the other onion.
Heat the remaining 2 tablespoons of oil in a large frying pan and fry the onion until beginning to soften.
Add the garlic and spice mix and stir well.
Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon and cook for about 5 minutes.
Stir in the stock then check the seasoning adding salt, pepper and sugar to taste. Stir in the chickpeas.
When the vegetables in the oven have been cooking for 35 minutes, pour over the spice tomatoes and chickpeas and mix well.
Turn the oven temperature down to 190c/375f/Gas 5 and cook for another 20-30 minutes until the vegetables are well cooked, turning them half way through.
Just before the end of the cooking time wash the spinach, remove any tough stalks, slice the leaves finely and stir them into the bake. Return to the oven for 5 minutes.1
Serve with sour cream or a mild onion raita.
Add all the ingredients to a tub or jar. Fix the lid on and shake to mix. It is as easy as that. Keep this mix in your store cupboard ready to be used.
