This delicious, hearty meal is a favourite in our house. I love all the rich middle eastern spices; the medjool dates provide some beautiful natural sweetness which enhances the sweet potato and carrots and the chickpeas and lentils bulk it out and provide some plant-based protein. You can serve it up on a bed of brown rice, quinoa, cauliflower rice.
2 Tbsp extra virgin olive oil
2 red onions, diced
2 cloves garlic, crushed
2 ½ tsp ground cumin
2 ½ tsp ground coriander
1 tsp cinnamon
1 tsp ground turmeric
1 tsp ground ginger
½ tsp chilli powder (optional)
500g sweet potato (approx. 2 small sweet potatoes) peeled and cut into small bite-sized cubes
3 carrots, finely sliced
750ml (3 cups) vegetable stock
2 x 400g crushed tomatoes
400g can chickpeas, drained
400g can brown lentils, drained
8 medjool dates, pitted and roughly chopped
2 cups baby spinach leaves
½ cup almonds, toasted and roughtly chopped, to serve
Cooked brown rice or quinoa, to serve
Flat leaf parsley, roughly chopped, to serve
Flaked almonds, to serve
Coconut yoghurt, to serve (optional)
Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, until softened.
Add the garlic and spices and cook for a further minute.
Add the stock, tomatoes, carrot, sweet potato and season with salt and pepper. Bring to a boil and then reduce heat to low and simmer for 25 minutes.
Add the chickpeas, lentils and dates and cook for a further 10 minutes.
Add the spinach and cook for a further 1 minute, until wilted.
Taste for seasoning and adjust if necessary.
Serve with cooked brown rice or quinoa and top with toasted almonds and a sprinkling of chopped parsley.