The soft, warm sweet potatoes almost melt over the chickpeas, while the citrusy yoghurt lightens them with its velvety smoothness. This extremely satisfying winter dish delivers plenty of complex carbohydrates, antioxidants (like beta-carotene) and minerals (like potassium) and is a great post-run meal. (ala Ottolenghi)

Ingredients: (serves 4)

Tomato Sauce:

200g dried chickpeas (or 2 cans, drained)

2 tbsp olive oil

1 medium onion, finely chopped

1.5 tsp cumin seeds

1.5 tsp coriander seeds

1 tbsp tomato paste

1  can  best diced tomatoes (400g)

1 tsp sugar

2  tsp ground cumin

100 g baby spinach leaves

1/2 bunch cilantro, to garnish (about 10g)

salt and black pepper

Sweet potatoes:

2 large sweet potatoes (600-800g), unpeeled (if the skin is nice)

500 ml water

1 tbsp unsalted butter

4 tbsp honey

Yoghurt sauce:

120g Greek yogurt (or a 1:1 mix of natural yoghurt and sour cream)

1 garlic clove, crushed

juice and grated zest of one (organic) lemon (yes it is meant to be very sour:-)

optional: 1 tsp dried mint

Method: 

1. Put the chickpeas in a large bowl the night before you want to make them.  Fill with enough cold water to cover the chickpeas by twice their height.  Leave to soak overnight at room temperature.

2. The next day, drain and rinse the chickpeas.  Place them in a large saucepan and cover with plenty of fresh water boil, then reduce the heat and simmer for 1-1 1/2 hours.  They should be totally tender but retain their shape.  When they are ready, drain them in a colander and set aside.

3. Put the sweet potatoes in a wide saucepan with the water, butter, honey, and salt.  Bring to a boil, then reduce the heat and simmer for 35-40 minutes, until the potatoes are tender and most of the liquid has been absorbed.  Turn them over half way through cooking to color evenly.  Remove from heat and keep warm. If you have a steamer, oven put the sweet potatoes and liquid into an oven tray and steam for about 30-40 mins at 100°C until tender.

4. While the sweet potatoes are cooking, prepare the sauce for the chickpeas.  Heat 1 tbsp olive oil in a large frying pan and add the onion, cumin seeds, and coriander seeds.  Fry for 8 minutes, while stirring, until golden brown.  Add the tomato paste.  Cook for a minute while stirring.  Add the tomatoes, sugar, and ground cumin.  Cook for about 5 minutes over medium heat.  Taste and season. Add leftover cooking water from sweet potatoe to the sauce.

5. Add the cooked chickpeas.  Mix together and cook for another 5 minutes. Switch off the heat and stir the spinach in. Let sit for another 5 min and then adjust the seasoning.

6. Make the yogurt sauce by whisking together all the ingredients.  Season with salt and pepper to taste.

7. To serve, spoon the warm chickpeas into a serving dish.  Arrange the sweet potatoes on top and garnish with the cilantro.  Spoon the yogurt sauce on top.

Tip you can double the amount of tomato-chick pea sauce and freeze it so next time you make this, you’ll just have to make the yoghurt sauce and sweet potatoes.

 Enjoy!