Vegan Sweet Potato Chickpea Stew

In a large pan, heat the coconut oil and fry the onion over medium heat for 2-3 minutes until softened and slightly golden. Add the garlic and continue to cook for another 30 seconds until fragrant.
2 tbsp coconut oil
1 large onion
4 garlic cloves
Add all the spices to the pan and mix them in. Next, stir in the chopped tomatoes and cook for 1-2 minutes until the sauce thickens a bit.
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp chilli flakes
1 can (14 oz / 400 g) chopped tomatoes
Next, add the chickpeas and sweet potatoes to the pan and pour the coconut milk over them. Mix everything well and bring to a boil. Lower the heat, cover with a lid and cook for 15 minutes until the potatoes are fork tender.
2 can (14 oz / 400 g) chickpeas
2 medium sweet potatoes
1 can (14 fl oz / 400 ml) coconut milk
Add the baby spinach to the pan and cook for another minute with the lid on until it wilts. Serve over rice, quinoa, or with some crusty bread.
2 handfuls baby spinach