Recipe for Chickpea, Sweet Potato, Spinach & Coconut Curry

Ingredients

• 4 x tsp. coconut oil
• 1 x 400g can chickpeas, drained & rinsed
• 1 x 400g can chopped tomatoes
• 1 x 400g can of light coconut milk
• 1 x medium onion (red or white), finely diced
• 1 x med-large sweet potato, peeled & chopped into 1cm cubes
• 140g x baby spinach leaves
• 3 x cloves garlic, peeled and finely chopped or crushed
• 4 x tsp. fresh ginger, grated (you can use ground ginger instead)
• 1 x tbsp. cumin seeds
• 1 x tsp. ground turmeric
• 1 x tsp. ground coriander
• ¼ x tsp. red chilli flakes
• salt & pepper to season