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Chickpotatoes with Cilantro and Chili Salsa
Ingredients
  • 2 medium sweet potatoes, washed and cut in half
  • 1 can (400g) chickpeas, rinsed and drained
  • a big handful of fresh baby spinach
  • 3 sun-dried tomatoes, chopped
  • ½ tsp: ground cumin, garlic powder, onion powder, and chili powder
  • ⅓ tsp: garam masala and ground coriander
  • pinch of turmeric
  • salt to taste
  • subheading: For the cilantro salsa:
  • a bunch of cilantro (around 50g)
  • 1 garlic clove, sliced
  • 4 tbsp olive oil (use a good-quality olive oil, otherwise your salsa will taste bitter)
  • 1 to 2 tbsp lime juice (adjust to taste)
  • ½ fresh green chili, chopped (adjust to taste)
  • 1 tsp chipotle sauce - optional
  • pinch of ground cumin - optional
  • +chili flakes to garnish
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