Berbere Chickpeas & Sweet Potato


3-4 sweet potatoes
1/2 tsp of coconut oil
1/2 red onion, sliced
2 garlic cloves, chopped
1 tbsp ginger, finely grated
1 tbsp RawSpiceBar’s Berbere
1 1/2 c. crushed tomatoes
1 c. cooked chickpeas
1 c. baby spinach
Salt, to taste


1. Preheat your oven to 425ºF. 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 and cook for 2 more minutes. Add RawSpiceBar’s Berbere 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.
Makes 3-4 servings.

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