Summary

Ingredients

• 2 tablespoon coconut oil
• 1 onion (s)
• 3 clove (s) garlic
• 1 tablespoon ginger
• 1 tablespoon paprika powder, noble sweet
• 0.5 tablespoon ½ cumin
• 0.25 tablespoon ¼ coriander
• tablespoon ⅛ cayenne pepper
• 400 g canned chickpeas
• 2 medium sweet potato (s)
• 400 g tomato (s), cut into pieces
• 600 ml vegetable stock
• 150 g spinach

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Instructions

1. In a large saucepan or Dutch oven, heat the coconut oil over medium heat. Add the onions and sauté for about 4 - 5 minutes or until the onions are half translucent. Add the garlic and ginger and cook for a further 2-3 minutes until they are fragrant. Add paprika powder, cumin, coriander and cayenne pepper and cook for another two minutes until fragrant.
2. Add the drained chickpeas, diced sweet potatoes, crushed tomatoes and vegetable stock and bring to a boil. Reduce the heat and let everything simmer for 15-20 minutes.
3. Add the spinach and stir until it collapses. Serve immediately.