Ingredients

• 2 onions, finely chopped (1 white, 1 red)
• 1 large sweet potato, peeled and diced
• 1 garlic clove, minced
• 1 tsp cumin seeds
• 1x 400g tin chickpeas
• 1x 400g tin chopped tomatoes (or two fresh tomatoes)
• 1 tsp honey
• 1 tbsp dijon mustard
• 500ml vegetable stock
• 225g baby leaf spinach
• Salt / pepper if required

Method

1. Saute the onion, sweet potato, and garlic for about 5 minutes, until just starting to turn golden.
2. Add the cumin seeds and cook for 30 seconds.
3. Stir in the chickpeas, tomatoes, honey and mustard. Cook for a few minutes while you make the stock.
4. Stir in the hot tock; cover and boil until the sweet potato is tender and cooked through. About 15 minutes.
5. Add the baby leaf spinach and stir until the spinach has wilted.

Makes 4x 400ml lunch portions.