Recipe: Henry and Ted Cafe, Papamoa | GF, DF, Vegan, Nut free

A little bit of fruity goodness with a hint of a spicy kick.

1 x 400g tin chickpeas, rinsed and drained
250g sweet potatoes peeled, diced and roasted until soft
½ red onion sliced
4 tbsp olive oil
2 tbsp orange juice
1 tbsp lemon juice
1 tbsp white wine vinegar
2 tsp brown sugar
1 tsp cinnamon
½ tsp coriander
½ tsp cumin
½ tsp turmeric
1 tbsp garlic puree
1 cup tomatoes, diced
⅓ cup sultanas
1 tbsp fresh coriander thinly chopped
salt and pepper to season

Roast the sweet potato until soft.
Saute the onions in oil until translucent, add the garlic and spices and continue to cook for another 5 minutes on low.
Add the sugar, vinegar, lemon and orange juice and cook gently for another 3 minutes.
Cool the mixture down and then combine all the ingredients together. Finally check and adjust seasoning.

Moroccan Sweet Potato2

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