Ingredients:
2 medium sweet potato’s
Olive oil
1 garlic clove
1 tsp cumin
1 tsp paprika
Pinch or chilli flakes
1 x 400g tin of coconut milk
1 x 400g tin of tomatoes
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 courgette sliced
1 x 400g tin of chickpeas
100g baby spinach
Method :
Step 1. Bring a pan of water to boil over a medium heat and add the chopped sweet potato, simmer for 15 mins.
Step 2. Place another saucepan over medium heat and add a drizzle of olive oil, the onion, garlic. Cook for about 5-10 minutes until soft.
Step 3. Add cumin , paprika , chilli flakes and sweet potatoes and cook for 5 mins before adding coconut milk, tinned tomatoes, apple cider vinegar and maple syrup.
Step 4. Bring to a boil before reducing the temperature and simmer for 20-25 mins.
Step 5. Add courgettes and chickpeas cook for 5 mins then add the spinach and cook until it wilts.
Enjoy!