Spiced Chick Peas with Parsnips and Sweet Potato
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ingredients
1 1/2 cup Kialla Pure Foods White Chick Peas
2 large onions
300g sweet potato
3 medium parsnips
1/4 cup Kialla Pure Foods Sunflower Oil
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon fresh coriander seeds
1 teaspoon dried red chilli flakes
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
425g can tomatoes
1/2 teaspoon sugar
1/2 cup water
2 tablespoons tomato paste
method
Place chick peas in bowl, cover well with cold water. Cover and stand overnight. Add peas to large saucepan of boiling water, boil, uncovered, about 30 minutes or until tender, drain. Cut onions into 8 wedges. Cut potato and parsnips into 2 1/2cm pieces. Heat oil in pan; add onions, garlic, ginger, seeds and spices; cook, stirring, until onions are soft. Add parsnip, sweet potato and undrained crushed tomatoes; simmer, covered, 20 minutes. Add chick peas, sugar, water and paste; simmer, covered, further 15 minutes.