Kale/Spinach, sweet potato and roasted chickpea

With all the craze about superfood lately, here is a simple meal incorporating some of the 'super' veggies. We have kale/spinach, sweet potato (my favourite) and some roasted chickpeas. I think this is perfect for a healthy and light lunch or even dinner. I has sweetness, spices, crunchiness, texture, and is quite filling.

Firstly, mix a can of drained chickpea with some paprika, pepper, salt, garlic powder and olive oil.
Secondly, cut sliced your sweet potatoes and sprinkle with some cumin seeds. Then put both the chickpeas and sweet potatoes in the oven at 180c for about 20 minutes for the chickpeas and 30 for the sweet potatoes, turning halfway through.

Next, fry some garlic, onions and then add your greens (spinach or kale), season with salt and pepper and cook until wilted.

Finally mix the roasted sweet potatoes and chickpeas with the greens and you are done. Simple as that.

Flatbread with potato curry

This is an easy dish to put up with very basic ingredients. It is also vegetarian. If you have some time to spare, make your own flatbread using flour and yogurt, and serve with any preferred curry.


FLATBREAD RECIPE

Makes: 15 approx

Ingredients:
250g wholemeal flour
250g self-raising flour + extra for dusting
250g plain greek yogurt
Sesame seeds, optional
Olive oil, for cooking

 Method:
1. Mix flour and yogurt with a spatula until well combined.Leave to rest for about 30 minutes.
2. Flour your chopping board or surface area and then place rested dough.
Cut into small balls of approximately 60g.
3. Flour your rolling pin and roll out each dough ball until the dough is about 1/2 a cm thick (note: the dough can get sticky as you rolled them, so make sure to flour the area well). Sprinkle with sesame seeds, if using them.
Place your flatbread in between baking paper to avoid sticking to each other.
4. Heat your non-stick pan and drizzle a little bit of olive oil.
When hot, place the flatbread and cook for about 2 minutes on each side.

I serve these with a potato chickpea curry.
To make this, I first boiled my potatoes until tender.
Then I fried my onions, garlic, some cumin seeds, coriander powder, tumeric and curry powder, until fragant. Then I add my cooked potatoes, chickpea and tomato puree. Add some coconut milk (if desired).  Let simmer for about 10 minutes and your curry is ready to be served.

 

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