Archive | April 2016

Chickpea and Sweet Potato Stew

2 tblsp of sunflower oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave/honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

2 tins chickpeas, drained and rinsed

100g baby spinach

Handful coriander

  1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
  2. Add about 500ml water and the agave/honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
  3. Add the chickpeas and some water. Cook out for another 5-10 minutes, and then add spinach.
  4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up.
  5. Serve in bowls along with good bread and fresh coriander leaves.
This entry was posted on April 8, 2016, in Recipe's.

Apple and Pear Crumble

2 pears
2 apples
Cinnamon

Crumble

185 g (3 oz) rolled oats
60 ml (2 fl oz) sunflower oil
orange rind
½  teasp cinnamon

Peel, core and slice the pears and apples and place in a casserole dish, sprinkle with cinnamon. To make the crumble combine all the ingredients

Place the crumble mixture on top of the fruit. Bake in a preheated oven 180 C for 20 mins or until crumble is crisp and golden.

Variations You can sweeten the crumble with rice syrup, or honey or maple syrup. You can also add ground almonds and chopped walnuts to the crumble mixture. Plumbs can be used instead of pears.

This entry was posted on April 8, 2016, in Recipe's.