½ large onion, chopped as you like
1 tablespoon vegetable oil of your choice
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon coriander
½ teaspoon ground cloves
¼ teaspoon red pepper ﬂakes
1-2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (15 oz) can chickpeas (drained and rinsed)
1 (15 oz) can diced tomatoes
2 small or 1 large sweet potato, cut in chunks
½ (15 oz) can light coconut milk
1 cup chopped spinach or other greens
- Heat the oil in a large skillet, and cook the onion 4-5 minutes until soft and slightly golden.
- Add the dry spices. Amounts don’t need to be exact; start with these amounts, and adjust to your taste later. Add the garlic and ginger then continue cooking gently for ten minutes to allow the ﬂavors of all the spices to marry with the onions.
- Now add the tomatoes, chickpeas, sweet potatoes (cut large or small, depending on how you like them) and coconut milk. (Hot tip: you can use ¼ can of regular coconut milk instead of ½ can of light coconut milk.) Bring to a boil, cover, and simmer on low for 45 minutes. The potatoes will soften sooner than that, but keep cooking to develop the ﬂavors.
- Just before you’re ready to serve, add the chopped greens and cook for a few minutes until the greens are wilted. Add salt to taste, and serve with brown rice or some other grain, or with some whole wheat naan.
An Oldways recipe and photo. Hi res image available on request (3904px x 3400px).