A very simple and delcious recipe filled with lots of great ingredients. You can adjust the spices to taste, and could add some chicken instead of chickpeas if you wanted. The crumpled filo adds a nice touch/texture to the dish and it all works well together. For younger children you could serve this without the pastry and with a dollop of plain yoghurt.
Ingredients
- 4 medium Sweet Potatoes diced, I like to leave the skin on for nutrients
- a tbsp Olive Oil
- a tbsp Coconut Oil
- 3 Garlic Cloves diced
- a large Red Onion diced
- a tbsp Ground Cumin
- a tbsp Ground Coriander
- half tbsp Ground Turmeric
- a tsp Ground Cinnamon
- a tin tomatoes or passata
- a tin Chickpeas drained
- a cup Coconut Milk
- a handful Fresh Coriander chopped
- 6 sheets Filo Pastry
Instructions
- Dice your sweet potatoes and place on a baking tray with some olive oil. Bake these in a preheated oven for 30 minutes at 180C, or until softed.
- Next add your coconut oil, garlic and red onion to a pan over a medium heat and stir until softened.
- After about 5 minutes add your four spices and stir for a minute, or two.
- Add in your tomatoes and stir, repeat with your chickpeas and coconut milk.
- Allow this to simmer for about 5 minutes and for the sauce to reduce and thicken. Add in your fresh coriander.
- Add your baked sweet potato chunks to this mixture and place it all in a baking dish.
- Brush a little melted coconut oil on each of your six sheets of filo pastry and then scrunch each one up and add on top of the mixture in the dish.
- Place in your preheated oven at 180C for 20 minutes. Allow to cool and a little and enjoy!
Notes
Theres a video of me making this in the reels section of my Instagram :)