Ingredients
- 2 teaspoons oil of choice
- 1 small yellow onion, diced
- 4 large cloves garlic, peeled and minced
- 1 tablespoon fresh grated ginger
- 2 tbsp lemon juice
- Pinch of chilli flakes
- ½ can chickpeas
- ½ can of kidney beans
- 450g baby spinach
- 1 can coconut milk
- 1 teaspoon salt, or to taste
- 1 whole sweet potato
Method
- Heat the oil in a heavy based pan over a medium heat.
- Add the onion and cook until the onion begins to brown (around 5 minutes)
- Add the garlic, ginger, and chilli flakes and cook for another 3 minutes while stirring.
- Turn the heat up slightly and add the chickpeas and the kidney beans and cook until you can see the chickpeas browning and everything is mixed well.
- Add the spinach a handful at a time waiting for it to wilt before you add more.
- When all the spinach has been added add the coconut milk to the pan and simmer for 10 minutes.
- While the spinach mix is cooking you can bake your sweet potato in the microwave. Prick the potatoes all around with a fork and microwave for 4 mins and then turn over and microwave for another 4 minutes.
- Cut the potato down the centre and pour over your spinach mix.