Yam and Chickpea Pottage
I’ve been bad. I just realised my last post was a month ago. For what now? Lol. Truth is I’ve been on the road. I had a wedding to attend and a host of other engagements. I’m glad all that’s over, and I can relax a bit now! I know you guys forgive me and i know you still love me…
This recipe was not premeditated. When i set out to make it, all I knew was that I wanted to cook yam. Then I saw a can of chickpeas in my pantry, and it caught my eye, so I picked it up…then I remembered I had some boiled chicken in the freezer, so I brought it out…then I just had to add tomatoes…and on and on…
No regrets though, we loved it. HACE asked me to add it to his list of best meals, so I know what to make for him when I need to curry his favour. LMHO. His endorsement is something you can take to the bank; he’s a very critical eater.
This serves 4
- 1 1/2 kg of yam, cubed
- 3 cups of shredded cabbage
- 500g of cooked chicken, shredded
- 5 atarodo/scotch bonnet, chopped
- 4 tomatoes, chopped
- 1 can of chickpeas, rinsed and drained
- 1 large onion, sliced
- 1 teaspoon of curry powder
- 1 teaspoon of dried thyme
- 3 tablespoons of olive oil, divided
- 2 stock cubes, divided
- 1 1/2 tablespoons of salt, divided
- 1 small bunch of spring onions, diced (green parts only)
- Boil yam with 1 tablespoon of salt till almost done, drain and set aside.
- Set your wok or pan over high heat. Add 2 tablespoons of oil.
- After 30 seconds, add onions and sautè for 1 minute.
- Add tomatoes, stir, and cook till tomatoes disintegrate. Add 1 stock cube, curry, thyme, atarodo, and 2 cups of water.
- Bring the mixture to a boil, add yam and chickpeas. Stir and leave to cook for 8 minutes
- Sauté the cabbage in a frying pan with remaining olive oil and stock cube for 3 minutes, pour into the yam mixture, with the chicken and spring onions.
- Stir, and add the remaining salt. Simmer for 2 minutes, then serve.