Sweet potato and chickpea curry with spinach

Ingredients for 3 servings:

• 1 sweet potato(s), approx. 250 g
• 2 garlic cloves
• 1 onion(s)
• 2 tbsp olive oil
• 2 tsp curry powder
• 2 tsp cumin powder
• 1 can of tomatoes, chopped
• 1 can chickpeas, approx. 400 g
• 250 ml coconut milk, approx. 400 g
• 2 handfuls of baby spinach
• salt and pepper
• chili flakes
• 350 g rice, e.g. basmati rice or parboiled rice, or other variety

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

First, peel the sweet potato and cut into small cubes. Then, peel and finely chop the garlic and onion. Heat the olive oil in a large pot over medium heat. Add the chopped garlic and onion and fry for a few minutes, stirring occasionally. Drain the chickpeas and rinse thoroughly in a fine sieve. Add them to the pot along with the sweet potato, spices, chopped tomatoes, and coconut milk. Mix everything well and simmer over medium heat for about 15 minutes, until the sweet potatoes are tender. Meanwhile, cook the rice in a pot of salted water according to the package instructions. When the rice is ready and the sweet potatoes are tender, stir the spinach into the curry and let it wilt briefly. Finally, season with salt, pepper, and chili flakes to taste and serve with the cooked rice.