Berbere Spiced Chickpeas & Sweet Potato

• 4 sweet potatoes
• 1/2 coconut oil
• 1/2 red onion, sliced
• 2 garlic gloves, chopped
• 1 tablespoon ginger, finely grated
• 1 tablespoon RawSpiceBar's Berbere
• 1 1/2 cups crushed tomatoes
• 1 cup cooked chickpeas
• 1 cup baby spinach
• 1 pinch Salt to taste

1. 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.
2. 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.
3. Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!

sweet potatoes, coconut oil, red onion, garlic, ginger, tomatoes, chickpeas, baby spinach, salt

Taken from www.epicurious.com/recipes/member/views/berbere-spiced-chickpeas-sweet-potato-5791db5af1593fba38d1c118 (may not work)