Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tbsp fresh ginger, grated (15g)
  • 2 tbsp olive oil (28g)
  • 1 lb sweet potato, peeled and cubed into 1-inch pieces (450g)
  • 1 can (15 oz) chickpeas, drained and rinsed (425g)
  • 2 tbsp tomato paste (32g)
  • 1 tsp salt (2g)
  • 1 tbsp ground cumin (6g)
  • 1 tsp smoked paprika (2g)
  • 1/2 tsp ground turmeric (1g)
  • 1/4 tsp red pepper flakes (1g)
  • 1 can (13.5 fl oz) full-fat coconut milk (400ml)
  • 2 cups vegetable broth (480ml)
  • 2 cups fresh baby spinach or kale (60g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/4 cup fresh cilantro, chopped (15g)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and starting to brown.
  2. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
  3. Add the tomato paste, cumin, smoked paprika, turmeric, and red pepper flakes. Stir constantly for 2 minutes until the paste darkens slightly and smells toasted.
  4. Toss in the cubed sweet potatoes and stir to coat them in the spice paste.
  5. Pour in the vegetable broth and salt. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 15–20 minutes until the potatoes are pierced easily with a fork but still hold their shape.
  7. Stir in the rinsed chickpeas and cook for another 5 minutes.
  8. Lower the heat to a minimum and stir in the coconut milk. Simmer gently for 5 minutes without letting it reach a rolling boil.
  9. Fold in the baby spinach and stir until wilted (about 1–2 minutes).
  10. Stir in the fresh lemon juice and garnish with chopped cilantro before serving.