Sweet potato and chickpea ragout on orange bulgur

Ingredients for 6 servings:

• 3 large sweet potatoes
• 2 jars of chickpeas, approx. 700 g
• 2 onions
• 1 can tomatoes, chopped
• 1 can coconut milk
• 2 tsp Ras el Hanout
• 1 lime(s)
• 250 g bulgur
• 600 ml vegetable stock
• 1 organic orange(s)
• 2 tsp curry powder
• 1 tsp cinnamon powder
• 100 g almond flakes
• Salt
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

oriental, fruity, vegan

Peel the sweet potatoes and dice them. Peel and finely dice the onions. Juice the lime. Drain the chickpeas. Heat a little oil in a pan, add the onions, and sauté until translucent. Then add the sweet potatoes and fry for 5 minutes, stirring occasionally. Add the tomatoes and stir well. Pour in the coconut milk, sprinkle in the ras el hanout, and mix everything well. Bring to a boil and cook for 5 minutes. Then add the chickpeas, stir, and season the ragout with salt. Cover and simmer for about 15 minutes, until the sweet potatoes are tender, stirring occasionally. Meanwhile, mix the bulgur with the curry and cinnamon and add to a pan. Pour in the vegetable stock and bring to a boil. Then let it swell over very low heat for 10 minutes. Rinse the orange thoroughly and zest it. Then juice the orange. After 10 minutes, remove the bulgur from the heat and add the orange zest and juice. Stir well and let it continue to swell without heat until ready to serve. Roast the almonds in a dry, nonstick pan until golden brown. At the end of the cooking time, add the lime juice to the ragout and season with salt again, if desired. Fluff the bulgur with a fork and arrange it in a nest on plates. Place the ragout in the center and serve sprinkled with the almond flakes. Yogi Tea is a wonderful accompaniment.