The protein cooking time listed in this recipe has been updated.
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Ethiopian-style Chickpea Curry with Roast Sweet Potato & Green Beans
Inspired by the flavours of Ethiopia, you'll simmer chunky chickpeas with a West African spice blend. Stir in juicy plum tomatoes, ginger & garlic for more depth. Coconut milk to make it decadent. Vibrant green beans on the side to pack in the veg. One serving contains all your five a day!
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 40g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander
- 1 small sweet potato
- 200ml coconut milk (Coconut, Water)
- 110g baby tomatoes
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g green beans
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
- 2 tbsp tomato purée
Nutritional Information
Calories: 578
Protein: 15g
Carbs: 42g
Fat: 30g
Ingredients
- 1 tbsp chermoula (use half) (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 1 handful of fresh coriander (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 tbsp tomato purée (use half)
- 160g green beans (use half)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 small sweet potato (use half)
- 40g baby spinach (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200ml coconut milk (use half) (Coconut, Water)
Nutritional Information
Calories: 578
Protein: 15g
Carbs: 42g
Fat: 30g
Ethiopian-style Chickpea Curry with Roast Sweet Potato & Green Beans
Inspired by the flavours of Ethiopia, you'll simmer chunky chickpeas with a West African spice blend. Stir in juicy plum tomatoes, ginger & garlic for more depth. Coconut milk to make it decadent. Vibrant green beans on the side to pack in the veg. One serving contains all your five a day!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a peeler, a measuring jug & a sieve
Oven time
- Dice the sweet potato into 2cm chunks (peel optional). Trim the green beans
- Place the sweet potato onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins / air fryer 12 mins
- After 15 mins / air fryer 12 mins, add the green beans to the sweet potato tray. Toss with 1 tsp oil, salt and pepper, then return to the oven for a further 10 mins / air fryer 8 mins, until the veg is soft and golden
Prep & soften the veg
- Meanwhile, finely slice the onion. Halve the tomatoes. Roughly chop the coriander. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-7 mins, until softened
- Add the tomatoes and ginger & garlic paste. Cook for 2 mins
Simmer the stew
- Stir the chickpeas to the pan, along with the west african spice blend and tomato puree. Cook for 2 mins, then add the coconut milk, stock powder and 100ml hot water (50ml for 1 person)
- Bring to a boil and simmer for 8-10 mins, until the sauce thickens
Last bits & plate up
- Rinse the spinach, then add to the chickpeas with the roasted sweet potato and half the coriander. Stir to wilt the spinach, then season to taste with salt and pepper
- Share the chickpea curry between bowls. Top with the green beans and remaining coriander
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