Serves 3
1 tbsp olive oil
1/2 red chilli, de-seeded and finely sliced
3 garlic cloves, finely sliced
1 white onion, finely sliced
2 small rooster potatoes , finely sliced
1 tbsp soy sauce
100ml hot water
1 tin of tomatoes
1 tbsp honey
1 tsp ground cinnamon
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 tin of chickpeas
2 large handfuls of spinach
1 tbsp olive oil
1/2 red chilli, de-seeded and finely sliced
3 garlic cloves, finely sliced
1 white onion, finely sliced
2 small rooster potatoes , finely sliced
1 tbsp soy sauce
100ml hot water
1 tin of tomatoes
1 tbsp honey
1 tsp ground cinnamon
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 tin of chickpeas
2 large handfuls of spinach
- Heat the oil in a large frying pan over a high heat. Add the chilli, garlic and onion and cook for 5 minutes or until the garlic is fragrant.
- Add the potatoes and cook for a further 5 minutes, stirring frequently.
- Stir in the soy sauce, water, tomatoes, honey, cinnamon, paprika, oregano, salt and pepper. Bring to the boil, reduce the heat to medium, add a lid to the pan and allow to simmer for 15 minutes until the potatoes are soft.
- Stir in the chickpeas and wilt the spinach before serving with homemade soda bread or couscous.
Recipe and images from www.thebakingnutritionist.com
Per serving: 350kcals, 8.1g fat (1.2g saturated), 54g carbs (13.1g sugars), 15.7g protein, 6.3g fibre, 0.786g sodium