Chickpeas, Sweet Potato And Spinach On Rye & Wheat Bread

Ingredients

• Baker Street Wheat & Rye Bread
• 1 red onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp ground cumin
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp cayenne chilli powder (optional)
• 1 large sweet potato (350 to 400g)
• 400g tin chopped tomatoes
• 1 tin chickpeas, rinsed
• 1 tbsp tomato puree
• 1 vegetable stock cube
• Good pinch black pepper
• 100g spinach, washed
• Few sprigs fresh coriander

Steps

1. In a large saucepan or casserole dish, fry the onion in the oil (can be replaced by coconut oil) for 3 to 4 minutes then add the finely chopped or crushed garlic, the spices and fry for another minute over medium heat
2. Meanwhile, peel the sweet potato and cut into chunks approximately 2 by 2 centimetres, then add to the pan.
3. Add the chopped tomatoes, along with an empty tin full of water.
4. Add the chickpeas, tomato puree, stock cube and black pepper and stir well.
5. Bring to a gentle simmer for about 20-25 minutes or until the sweet potato is tender
6. Add the spinach, half the roughly chopped coriander and pop on the lid.
7. Heat for another 2 minutes until the spinach is just wilted
8. Serve the stew with slices of Baker Street Wheat and Rye Bread to dip in