Chickpeas, Spinach and Sweet Potato Stew

265 cal
40 min Medium


  • 1 x 400g Tin of Chickpeas
  • 1 x onion finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp tomato purée
  • 1 x 400g tin of chopped tomatoes 
  • 2 tsp ground cumin
  • 1 Large Sweet Potato, peeled and sliced thickly
  • 1 tsp honey
  • 250g washed baby spinach
  • 1 tbsp rapeseed oil


  1. Put sliced Sweet Potato (mine weighed 400g) into wide saucepan with 500ml water, and bring to boil. Reduce to simmer for about 30mins, until potato tender, turn them over and leave to cool in water.
  2. In a separate frying pan heat oil and add onion, cumin seeds and coriander seeds, and fry for a few mins. Add tomato purée, tomatoes, honey and ground cumin. Cook for about 5 mins and taste before seasoning with salt and pepper.
  3. Stir in washed spinach. This takes a few mins as the spinach wilts down. It may seem like too much, but stick with it and stirr as spinach melts into sauce.
  4. Add drained and rinsed chickpeas to sauce and heat for 5 mins. Check seasoning again.
  5. Mix drained sweet potatoes and tomato sauce to serving bowl and it will look exactly like this picture! Reheats very well also. 

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