Chickpea and sweet potato stew

Ingredients for 4 servings:

• 2 tbsp coconut oil
• 1 onion(s)
• 3 garlic cloves
• 1 tbsp ginger
• 1 tbsp paprika powder, sweet
• ½ tbsp cumin
• ¼ tbsp coriander
• ⅛ tbsp cayenne pepper
• 400 g chickpeas, from the can
• 2 m.-sized sweet potatoes
• 400 g tomatoes, chopped
• 600 ml vegetable stock
• 150 g spinach

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onions and sauté for about 4-5 minutes, or until the onions are semi-transparent. Add the garlic and ginger and cook for another 2-3 minutes, until fragrant. Add the paprika, cumin, coriander, and cayenne pepper and cook for another 2 minutes, until fragrant. Add the drained chickpeas, diced sweet potatoes, crushed tomatoes, and vegetable stock, and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Add the spinach and stir until wilted. Serve immediately.