AuthorMariaCategoryGluten Free, Vegan, VegetarianThis recipe enjoys the convenience of being able to be made in one pot, so less washing-up, it only takes 30 minutes from recipe to plate and its vegan and gluten free too. What's not to love.
Heat the oil in a large pot over medium heat, add the onion and cook for about 3 minutes, until translucent.
Add the garlic and cook for about 2 minutes, until fragrant.
Add all the spices, stir and cook for about 2 minutes until the spices are fragrant.
Add the sweet potatoes and mix well until well-coated in spices.
Next add the chickpeas, vegetable stock, and tomatoes and mix, then pour in the coconut milk and mix all well to combine.
Bring the mixture to a simmer and once bubbling, reduce the heat to medium, cover with a lid and cook for 15 minutes
Add in the frozen peas and spinach, adjust the seasoning, and cook for further 5 minutes or until the potatoes are tender and easily pierced with a fork.
Finally stir in 2 heaped tablespoons of Tapenade.
Give a good squeeze of lemon, garnish with fresh coriander and serve with pitta or nan.
Enjoy!
Ingredients
Directions
Heat the oil in a large pot over medium heat, add the onion and cook for about 3 minutes, until translucent.
Add the garlic and cook for about 2 minutes, until fragrant.
Add all the spices, stir and cook for about 2 minutes until the spices are fragrant.
Add the sweet potatoes and mix well until well-coated in spices.
Next add the chickpeas, vegetable stock, and tomatoes and mix, then pour in the coconut milk and mix all well to combine.
Bring the mixture to a simmer and once bubbling, reduce the heat to medium, cover with a lid and cook for 15 minutes
Add in the frozen peas and spinach, adjust the seasoning, and cook for further 5 minutes or until the potatoes are tender and easily pierced with a fork.
Finally stir in 2 heaped tablespoons of Tapenade.
Give a good squeeze of lemon, garnish with fresh coriander and serve with pitta or nan.