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Serves 4
I found this recipe a little sweet I would reduce raisins next time
1 tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
or chopped finely
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper, or to taste
¼ tsp curry powder
1 large sweet potato, cut into equal size cubes (approx. 5cmx5cm)
1 (400g) can low-salt diced tomatoes, undrained
1 cup tomato sauce (ketchup)
145g raisins (optional). Try 100gms
Water, eough to cover
1 (400g) can chickpeas,
drained and rinsed
¼ head of cabbage, chopped
1 ½ cups chopped fresh coriander
Couscous or long grain rice to serve
Heat the olive oil in a large pot over medium heat;
Cook the onion and garlic in the oil until the onions are clear, roughly 5-7mins.
Sir the cumin, ground coriander, cayenne pepper and curry powder into the onion and garlic;
Cook together until the spices become fragrant, about 1 minute.
Add the sweet potato, diced tomatoes, tomato sauce and raisins to the pot.
Pour enough water over to cover the mixture; bring to a simmer and cook until the sweet potato cubes are soft, around 10-15mins.
Add the chickpeas and cabbage to the pot; simmer until the cabbage wilts, about 3 mins.
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 cjm
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