Jewish-Palestinian honey sweet potatoes with chickpeas and spinach

Ingredients for 7 servings:

• 500 g sweet potatoes
• 700 ml water
• 50 g butter
• 4 tbsp honey
• ½ tsp salt
• 1 onion(s)
• 2 tbsp olive oil
• 1 tsp cumin (cumin seeds)
• 1 tsp coriander seeds
• 1 tbsp tomato paste
• 400 g tomato(s), chopped, from the can
• 1 tsp sugar
• 1 ½ tsp cumin powder
• Salt
• pepper
• 100 g baby spinach
• 1 can of chickpeas, 265 g
• 100 g cream yogurt, Greek
• 1 clove(s) garlic
• 1 lemon(s), organic
• 3 tbsp olive oil
• ½ bunch mint

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the sweet potatoes and cut into 2.5 cm thick slices. Place them in a wide saucepan with the water, butter, and honey and bring to a boil. Then reduce the heat and simmer uncovered for 35-40 minutes, until the sweet potatoes are tender and most of the liquid has evaporated. Turn halfway through cooking to ensure even browning. Meanwhile, finely chop the onion. Heat the olive oil and sauté the onions with the cumin and coriander seeds for eight minutes until golden brown. Stir in the tomato paste and sauté briefly. Add the canned tomatoes, sugar, and ground cumin and heat for another five minutes. Season to taste with salt and pepper. Rinse the canned chickpeas thoroughly, rinse, and drain. Wash the spinach. Mix the spinach and chickpeas into the tomato sauce and heat for another five minutes. Season to taste. For the yogurt dip, combine the creamy yogurt, crushed garlic, lemon zest, mint, and a little olive oil in a bowl. Season with lemon juice, salt, pepper, and a little sugar. Serve together.