Sweet Potato, Chickpea and Spinach Stew

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I'm not really a fan of meal prep as such but am a big fan a batch cooking. Whatever I am cooking, I make extra to freeze or eat the following day, or two days…I'm not fussy. You have to cook anyway so why not save your future self some time and have something healthy on hand to grab when you're starving and tired after a long day? That was my intention with this stew - I made a huge batch to graze on throughout this week for lunch or dinner…whatever served our schedules best.

As with all my recipes this is a mash up of a few I found and liked the look of…I'm so indecisive I can't even choose 1 recipe so I just merge a few together instead and on this occasion it really worked!

Ingredients:

• 4 medium sweet potatoes, peeled and cubed

• 2 medium onions, diced

• 8 cloves of garlic, crushed

• 2 cans of chickpeas, drained and rinsed

• 1 bag spinach

• 2/3 cup sultanas or raisins (optional)

• 1 can chopped tomatoes

• 1 can coconut milk

• 2 tbsp. tomato puree

• 1 tbsp. apple cider vinegar

• 500ml chicken or vegetable stock

Spices

• 2 heaped tbsp. curry powder

• 1 tsp. ground coriander

• 1 tsp. cumin

• 1 tsp. salt

• 1/2 tsp. turmeric

• 1/2 tsp. ground ginger

Method:

• First toast the spices over a medium heat in a large dry pan for around 1 minute, until the aromas start to release and change.

• Add the onion and around half a cup of water and cook for around 5 minutes until the onion has softened. Then add the garlic and cook for a further minute. You may need to raise the heat and add more water if it starts to stick.

• Add the sweet potato and stir to cover with the onion and spices.

• Add the tomatoes, stock, puree and vinegar to the pot, making sure the potatoes are covered.

• Bring to the boil and then reduce to a simmer, covered loosely with a lid, stirring occasionally for 30-40 minutes.

• Now add the coconut milk and chickpeas, increase the heat a little and cook for another 10 minutes.

• Finally add the spinach and sultanas (if using) and cook for another 5 minutes. Taste and season as needed.

• Remove from the heat and let it stand for 10 minutes or so before serving alone or with a little brown rice.