Chilli is such a protein rich meal and this applies even when made as a vegan dish. A great staple food, this is filling, nutritious and delicious. Serve with rice or on its own or with salad or flatbread! Our version features the humble sweet potato as the star of the show, flanked the dancing spicy flavours of baharat and dukkah.
1 medium to large sweet potato peeled and cubed
2 onions, chopped in slices
3 garlic cloves, crushed and pressed
2 tins chick peas OR 300 – 400 g home cooked
1 tin tomatoes
2 tbs tomato purée
1 – 2 tsp baharat *
* Or if you don’t have it use the following :
1 fresh chilli 1 tsp chilli flakes ( or to taste)
1 teasp ground coriander
1 tsp ground cumin seed.
1 tsp paprika
Parsley or coriander leaves
Salt and pepper
Dukkah to serve – optional
1. Preheat oven to 200°c
2. Roast the onion and garlic on an oven tray with cubes of aubergine. Toss in some oil and add a little water. This softens and cooks the vegetables without browning them too much. Towards the end of roasting sprinkle on the baharat or cumin, coriander and chilli.
3. Roast the chopped sweet potato the same way – it takes about 20 mins. Transfer the cooked veg to a casserole or large saucepan, add the tin of tomatoes, tomato purée and enough water to make a thick sauce around the veg. Add some oregano and parsley stalks and simmer for 5 mins to mix in the flavours. Serve as it is or with quinoa or rice sprinkled with parsley or coriander and Dukkah (optional).
Recipe for baharat – it’s possible to buy this spice from Middle Eastern shops but you’ll get a more pungent and fresh result by making your own if you have a wee spice grinder.
1 tbsp black peppercorns
1/2 tbs each of paprika, cumin seed, coriander seed, cinnamon cloves and cardamom
Grind it all together – store in a wee jar and use up soon for best flavour – it’s quite hot and a really handy nice spice to add to roasted veg , casseroles , soups etc.