2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, chopped
2 tbsp Gewürzhaus Ras el Hanout
500g sweet potato, peeled & cubed
400g pumpkin, peeled & cubed
400g tinned chickpeas, drained & rinsed
500ml water or vegan stock
400g tinned diced tomatoes
6 prunes, seeds removed & halved
75g fresh baby spinach leaves, rinsed
Heat olive oil in a large pot over MED heat.
Lower the heat slightly, add onion, cook until soft and translucent. Add garlic and stir until slightly browned.
Turn heat to LOW, add spice and mix until fragrant making sure not to burn.
Add sweet potato, pumpkin, chickpeas and water. Bring to a simmer.
Add tomatoes and prunes. Place lid on the pot and cook for approximately 25-30 minutes, stirring occasionally.
Once cooked, remove from heat and stir through fresh baby spinach leaves.
Season with salt to taste.
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