Peel the sweet potatoes and cut into 1cm pieces. Drizzle over olive oil, cumin & Turmeric - then place in the oven for 30 minutes or until soft.

Dice the onions and carrot and add to a pan with coconut oil and a drizzle olive oil, cook until onions translucent.

Add the garlic and tomato paste, followed by cumin, Turmeric and dried chillies. Mix together then deglaze with veg stock or white wine.

Add the coconut milk and stir together. Once it starts to simmer add the chickpeas and sweet potatoes once ready.

After this starts to simmer add the spinach. Once this has mixed through add a tablespoon of mango chutney