Finely chop garlic and ginger. Cut sweet potatoes into 2 cm cubes.
Heat oil. Add garlic, ginger and sweet potatoes and fry briefly. Deglaze with stock.
Pour in coconut milk. Season with salt and turmeric. Simmer over medium heat for about 10 minutes.
Add chickpeas and spinach and bring to the boil briefly.
Squeeze half of the lime. Add juice.
Season stew with salt and cayenne pepper. Cut remaining lime into wedges and serve with chickpea stew.
Preparation time~ 30 min
Ingredients for 4 persons
- 2 cloves garlic
- 40 g ginger
- 600 g sweet potatoes
- 2 tbsp coconut oil
- 3 dl vegetable stock
- 5 dl coconut milk
- approx. 1 tbsp salt
- 1 tbsp turmeric
- 2 cans of chickpeas, 400 g each, drained 250 g
- 100 g spinach
- 1 lime
- Cayenne pepper