Sweet Potato, Spinach And Chickpea Bake - cooking recipe

Ingredients

3 medium onions
6 tablespoons light olive oil
600 g sweet potatoes, cut into chunks
2 red peppers, quartered, de-seeded and cut into thick strips
2 large garlic cloves
2 -3 tsp ras al hanout or moroccan mixed spice
400 g chopped tomatoes
250 ml vegetable stock
400 g chickpeas, drained and rinsed
200 g spinach, fresh or frozen
250 ml sour cream or 250 ml plain yogurt
salt
pepper

Preparation

Peel two of the onions and cut each into eight wedges.
Pour 4 tbsp of the oil in a large roasting tin.
Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
Meanwhile peel and roughly chop the other onion.
Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
Add the garlic and spice mix and stir well.
Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
Stir in the chickpeas.
When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
Return the tin to the oven for another 5 minutes.
Serve with sour cream or yoghurt.