Chickpea and Sweet Potato Stew

2 tblsp of sunflower oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave/honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

2 tins chickpeas, drained and rinsed

100g baby spinach

Handful coriander

1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
2. Add about 500ml water and the agave/honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
3. Add the chickpeas and some water. Cook out for another 5-10 minutes, and then add spinach.
4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up.
5. Serve in bowls along with good bread and fresh coriander leaves.