• 400gm can of chickpeas
  • 400gm can of chopped tomatoes
  • 2 cups of vegetable stock
  • 4 cloves of garlic finely sliced
  • 1 onion finely chopped
  • 1 large sweet potato cubed
  • 50gm spinach
  • 1 tbsp cumin
  • 1 tsp ground cinnamon
  • 1 tsp tumeric
  • 1 tsp coriander powder
  • 100g of Sweetcorn
  • A pinch of chili powder depending on how hot you like it
  • Salt and pepper


  • STEP 1
    Heat the oil in a large wok or pan, add the garlic and onion and stir until heated through
  • STEP 2
    Add the spices and the salt and pepper and stir well, add the chopped tomatoes and continue stirring until it starts to boil
  • STEP 3
    Add the veg stock and the sweet potato, mix well and reduce the head and allow to simmer until the potato starts to soften
  • STEP 4
    Add the chickpeas and sweetcorn and allow to simmer until cooked, add the spinach and stir until it wilts
  • STEP 5
    Serve immediately

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