Ingredients
3/4 sweet potatoes
1/2 teaspoon coconut oil
1/2 red onion, sliced
2 garlic gloves, chopped
1 teaspoon ginger, finely grated
1 tablespoon RawSpiceBar’s Berbere
11/2 cups crushed tomatoes
1 cup cooked chickpeas
1 cups baby spinach
1 Salt to taste
Preparation
Preheat your oven to 220C. Prick your sweet potatoes several times with a fork, place on a baking tray and bake for an hour or until cooked through.
Meanwhile, add coconut oil into a frying pan on medium high heat. Add red onion and cook until soft. Add garlic and ginger, cook for a further 2 minutes. Add RawSpiceBar’s Berbere spices and cook for another minute. Stir in tomatoes, chickpeas and salt to taste. Bring to a boil, turn heat to low and cover. Simmer for 15-20 minutes. Add baby spinach and let simmer, another 3-4 minutes.
Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!
