
Ingredients:
- 3 tbsp olive oil
- 1 large red onion, chopped
- 5 garlic cloves, finely chopped
- 1 large sweet potato, skinned and chopped to roughly 1 cm cubes
- 2 tsp cumin seeds
- 1/2 tsp chili powder
- 1 tbsp sweet paprika
- 1 tbsp cinnamon
- fresh thyme leaves from 10-12 sprigs
- 2 cups cooked chickpeas or 2 cans of 400 ml chickpeas
- 2 large tomatoes, chopped or 1 800 ml can of good quality tomatoes
- 2 tsp salt or to taste
- 2 bunches of collard greens or baby spinach or any other green
- 1/4 cup sweet dried raisins
- 2 tbsp fresh chopped flat leaf parsley
Method:
- Heat up a pot / pan on medium heat. Add the olive oil
- Add the cumin seeds
- Once cumin seeds start crackling, add the onion and garlic and saute for 3-4 minutes
- Add the sweet potatoes and saute for 4-5 minutes. This will caramelize the vegetables and bring out their sweetness
- Add chili powder, paprika, cinnamon, thyme, salt and mix well
- Add the chickpeas and mix well
- Add the tomatoes and crush with ladle to release their juices
- Add 1 1/2 cups water, turn up the heat to bring to boil. Then let it simmer on medium heat for 15 minutes
- Add the greens to the stew along with the dried raisins
- Transfer about half the quantity of stew to a blender and blend to puree
- Pour the blended stew back into the pot and mix well
- Add freshly chopped parsley and serve the stew with your favorite bread
Serves: 4
Inspiration source:
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