This makes at least 4 portions and is freezer friendly.
Ingredients:
1 large sweet potato, cubed
1 medium white onion, chopped
2 cloves of garlic, minced
400g can chickpeas
400g can chopped tomatoes
2 tbsp peanut butter (or however much your heart desires!)
4 blocks frozen spinach
1 tsp white sugar
1.5 tbsp smoked paprika
1 tbsp curry powder
1 tsp oregano
2 tsp Italian herbs
Salt & Pepper
Method:
Heat oil in a large saucepan and add your onion. Let this fry on a low heat for around 10 minutes.
Once the onion has gone translucent, add your garlic, smoked paprika, curry powder, Italian herbs, and oregano. Let these cook for a few minutes, until fragrant.
Add your sweet potato, chopped tomatoes, and enough water to fully cover the sweet potato. Give this a stir, and increase the heat, letting the liquid come to a boil.
Once boiling, reduce the heat and let everything simmer for about 15 minutes, making sure to stir regularly. Meanwhile, drain and rinse your chickpeas.
Add your chickpeas once the sweet potato starts to soften, and let simmer for around another 5 minutes, or until the sweet potato is soft, and you can easily insert a knife into it.
Generously season with salt, pepper, and add a little sugar to help balance the acidity of the chopped tomatoes. Microwave the spinach for a couple of minutes to help it defrost, and then add it along with the peanut butter.
Serve with bread, rice, or cous cous.
This recipe is also nice topped with grated parmesan, or a handful of roasted peanuts, if your budget allows. Enjoy!
