It’s payday at the end of the week, so I’m in Using Things Up mode. Which also means exploring the cupboards and freezer for nice things that I’ve bought but forgotten about…
It seems like ages since I’ve had chickpeas for lunch. I had fresh sweet potato and mushrooms, spinach and ginger in the freezer, and plain soy yoghurt that needs using. So along with the fresh coriander reduced to clear from the supermarket on the way home from work, and a few spices, I have a saucepan full of comforting lightly spiced stew, enough to last a couple of days.
Serves 2 – 4
250 g mushrooms, quartered
1 large sweet potato, chopped unto cubes ( mine was 560 g)
1 tsp oil
60 g frozen spinach
400 g tin of chickpeas, drained
300 ml light vegetable stock
1/2 tsp ground roasted cumin seed
1/2 tsp ground roasted coriander seed
1/4 tsp around roasted fennel seed
1 tbsp grated ginger
4 tbsp plain soy yoghurt (or coconut milk would be nice too)
a small bunch of coriander, 10 – 15 g, chopped
1 tsp anardana powder (or garam masala)
Heat the oil in a saucepan, tip the mushrooms in and fry them, stirring often, until the liquid starts to appear. Add the cumin, coriander, fennel and ginger and cook for a couple of minutes, stirring so the spices don’t catch.
Add the sweet potato, spinach, chick peas and stock to the pan and bring to a simmer. Cook, partially covered for 15 – 20 minutes, until the sweet potato is soft.
Stir in the soy yoghurt and coriander, and then sprinkle the anardana powder (and a little more soy yoghurt and coriander if you like) over the top before serving.