SWEET POTATO, SPINACH AND CHICKPEA BAKE

Steps:

• 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.