10 mins20 mins328163811



1 tbsp. oil

1 medium onion, chopped

1 inch (3cm) ginger, grated

2 cloves garlic, minced

½ chili pepper, chopped

1 medium sweet potato, peeled, chopped

½ tsp. hot pepper

½ tsp. sweet pepper

½ tsp turmeric

14 oz. (400g) canned chickpeas

⅔ cup (150ml) vegetable broth

1 cup (250ml) coconut milk, canned

3 cups (100g) spinach, chopped


  1. Heat the oil in a frying pan, add the onion, chopped ginger, garlic and chili pepper. Fry often stirring for about 3 minutes.
  2. Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
  3. Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.
  4. Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
  5. Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice