1 onion, quartered
3 garlic cloves
20g extra virgin olive oil
3 tsp sweet paprika
2 tsp ground cumin
2 tsp ground ginger
1 tsp cinnamon
1 tsp turmeric
500g vine ripened tomatoes, halved
150g tomato paste
4 medjool dates, deseeded and diced into small pieces
1/2 tsp himalayan salt
250g sweet potato, peeled, cut into large bite-sized pieces
150g carrot, peeled and sliced into 1cm pieces
400g tin chickpeas, drained, rinsed
60g baby spinach
handful of almonds, roughly chopped and toasted
1. Place spinach into a thermal server. Set aside.
2. Place onion, garlic and oil into mixer bowl. Chop for 5 seconds/speed 5/MC on. Saute for 5 minutes/steaming temperature/speed soft/MC off.
3. Add paprika, cumin, ginger, cinnamon and turmeric. Saute for 1 minute/steaming temperature/speed soft/MC off.
4. Add tomatoes, tomato paste, dates and salt. Cook for 5 minutes/100/speed 2/MC on.
5. Add sweet potato and carrots. Cook for 15 minutes/100/reverse/speed soft/MC on.
6. Add chickpeas. Cook for 5 minutes/100/reverse/speed soft/MC on.
7. Pour contents of the bowl into thermal server and place the lid on for 5 minutes to allow the hot stew to soften the spinach.
8. Use a spatula or large spoon to combine the spinach with the stew. Sprinkle with almonds.
9. Enjoy with rice, cauliflower rice, or in a bowl on its own!
– To always have chickpeas on hand, I soak a few cups of dried chickpeas overnight then drain, place in a large saucepan and cover liberally in water and boil until they are cooked (this will often take a couple of hours). Measure them into 240g lots and freeze in zip lock bags with some of the cooking water in each bag – each bag is equal to 1 can of chickpeas.
– The tomato paste recipe I have linked in the ingredients list has salt to add flavour, if you use a different tomato paste, you may need a little extra salt to your stew.