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!
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