Ingredients3-4 sweet potatoes
1/2 tsp of coconut oil
1/2 red onion, sliced
2 cloves of garlic, chopped
1 tbsp of ginger, finely grated
1 tbsp of RawSpiceBar’s Berbere
1 1/2 cup of crushed tomatoes
1 cup of cooked chickpeas
1 cup of baby spinach
Salt, to taste
Directions1. 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.