Dinner · THE RIGHT TOOL FOR THE JOB
Chickpea, spinach & sweet-potato pot
A warming tomato stew with cumin and tender chickpeas, all cooked in one pan.
- Serves
- 4 generously
- From scratch
- 50 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 720 g cooked chickpeas, drained weight, rinsed
- 500 g sweet potatoes, peeled, 1.5 cm cubes
- 150 g onions, diced
- 6 g garlic, chopped
- 20 ml olive oil
- 400 g tinned chopped tomatoes
- 400 ml low-salt vegetable stock, prepared
- 200 g spinach
- 3 g ground cumin
- 15 ml lemon juice
- 2 g salt
Method
Soften the aromatics
Large saucepan
Cook onion in oil over medium heat for 7 minutes. Add garlic and cumin; stir for 1 minute.
Simmer the sweet potato
Same saucepan
Add sweet potato, tomatoes and stock. Simmer partly covered for 18–22 minutes until potato is tender, stirring occasionally.
Add chickpeas
Same saucepan
Stir in chickpeas and simmer for 5 minutes. Crush a small ladleful of chickpeas against the side of the pan and stir them back in to thicken the sauce.
Finish
Same saucepan
Fold in spinach for 2 minutes. Add lemon juice and salt gradually, tasting. Serve in deep bowls.
Kitchen notes
Use cooked chickpeas weighed after draining. For a milder finish use less lemon. Freeze without spinach for up to 3 months; add fresh spinach when reheating. No Bimby stage is needed.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.