Summary

Ingredients

• 500 g sweet potato (s)
• 200 g quinoa
• 75 g chickpeas, dried or 1 can
• water
• 225 g spinach leaves, frozen
• 2 bell pepper (s)
• 2 cloves garlic)
• some mushrooms
• 200 ml tomatoes, chunky, from the can
• 80 ml orange juice
• 3 tablespoon soy sauce
• 1 lemon (s), juice it
• 1 tablespoon coconut blossom sugar
• turmeric
• salt and pepper
• Cumin powder
• some oil for frying

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Instructions

1. Thaw the spinach. Cook the dried chickpeas and quinoa according to the instructions on the packet.
2. Dice the sweet potatoes and fry them in a little oil for 10-15 minutes. Put all three ingredients aside.
3. Chop the garlic cloves and sauté briefly. Chop the peppers and mushrooms into small pieces and add, fry everything.
4. Add the lemon and orange juice, tomatoes, soy sauce, coconut blossom sugar, quinoa, chickpeas, sweet potatoes and spinach and heat, season with the spices.