Spanish Chickpea And Sweet Potato Stew

adapted slightly from

serve with brown rice

1 red onion, sliced into crescents 1 sweet potato, peeled cut into 1 cm cubes
2 teaspoons Harissa Paste
1/2 (yes really) can diced tomatoes
1 can chickpeas
1 teaspoon maple syrup
vegan sausages
fresh spinach

LIGHTLY fry sliced onion and garlic in olive oil. The onion wants to be prominent in the final thing.

Add diced sweet potato and fry briefly.

Add cumin and harissa paste and a moderate amount of pepper and fry briefly.

Add HALF a can (yes really) of diced tomatoes and a whole can of chickpeas (drained) and vegan sausages, chopped into 1-2 cm lengths.

Add “beef” vegan stock.

Add maple syrup - the original recipe calls for 2 teaspoons of maple syrup and 2 teaspoons of sugar, but I found even nixing the sugar it was still a bit sweet, so try just 1 teaspoon of maple syrup next time and see how it goes.

Bring to the boil and simmer until the sweet potato is soft - about 30 minutes - stirring occasionally.

Add baby spinach, wilt, serve.