Ingredients
- 1 tin chickpeas (400g)
- 1/4tsp ground cumin
- 1/2tsp garlic, minced
- 1tbsp vegetable oil
- 1/2tsp chili powder
- 1 medium onion, diced
- 1 red pepper, diced
- 1tbsp vegetable oil
- 3 Cloves of garlic, minced
- 1tsp dried oregano
- 1tsp cumin
- 1/2tsp chilli powder
- 1/4tsp ground cinnamon
- 150g of chopped tomatoes (about 1/3 of a tin)
- 280g fresh vine tomatoes, chopped roughly into ¼ (about 4 – 5 medium-sized tomatoes)
- 1tbsp malt vinegar
- 2tbsp tomato puree
- 60g pitted black olives, sliced
- 50g of raisins
- 1 Pack of coriander (30g)
- 1 medium sweet potato, peeled and diced (1 inch diced)
Method
- Start by pre-heating the oven to 200°C, drain and rinse chickpeas. In a mixing bowl toss the chickpeas in the oil, garlic, and spices until evenly coated.
- Place coated chickpeas on a baking tray and oven bake at 200°C for 15 – 20 minutes, until they begin to crisp. Turning the chickpeas halfway through cooking to get them as crispy as possible. Remove from the oven and set aside.
- Start by placing 1 tablespoon of cooking in a large/deep sauté pan over medium to high heat, add the garlic, diced onion, and pepper, and sauté for 2 minutes until they start to caramelise and become translucent.
- Add the cumin, dried oregano, and ground cinnamon, and cook for a further 3-5 minutes until fragrant.
- Add the fresh ¼ chopped tomatoes and let them sear in the spices for 2 – 3 minutes
- Mix in the chopped tomatoes, a tablespoon of vinegar, tomato paste, and diced sweet potato and continue to cook on medium to high heat for 15 – 20 minutes or until the sweet potatoes become soft and tender.
- Finally mix in the raisins, chilli powder, sliced olives and crispy chickpeas, turn the heat down and allow to simmer on low for 7 – 10 minutes. Add a tablespoon of the olive brine to finish the dish of in the last few minutes of cooking. Stirring to combine the flavours.
- Serve with optional freshly chopped coriander.
