I loved the smell of spices in the kitchen while preparing this dish, and the best part of this recipe was the roasted sweet potato with chickpeas! I think I added too much cabbage and toned down the taste. Next time I will add a bit less cabbage, or make a variation by replacing the cabbage with pasta or rice.

I came back to this recipe next day. I found out that this made very tasty curry: I just cooked the whole thing, cabbages and all, in a wok pan for ten minutes or so and then added coconut milk and bit more of Korma Curry Powder and let it simmer 10 to 15 minutes.

Sweet Potato-Chickpea Salad
  • 1 sweet potato
  • 2,5 dl cooked chickpeas
  • 1 dl pumpkin seeds
  • 6 cloves of garlic, halved
  • 1 tsp sugar
  • 2 tsp (Korma) curry powder
  • 2 tsp paprika powder
  • salt
  • olive oil
  • cabbage, sliced to thin slices
  • red cabbage, sliced to this slices
  • lemon juice
  1. Cut sweet potato into 8 big portions and boil it for 15 to 20 minutes in salted water (it doesn't need to cooked to completely done/soft)
  2. While waiting for sweet potato to cook, mix in the cabbages, lemon juice and pinch of salt and set aside
  3. Slice sweet potatoes once done, and place them on oven tray
  4. Mix in rest of the ingredients
  5. Cook in oven for about 30 minutes, at 200 C
  6. Let cool down and mix in with cabbage






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