METHOD

HEARTY SWEET POTATO STEW

1. Wash, dry and chop the spinach and tomatoes. Drain the lentils and chickpeas.

2. On a medium high pan fry off the onions for about 5 minutes until golden brown. Next add the garlic minced and fry for another two minutes. 

3. Add the tomato puree and fry for 4 minutes until the mixture becomes jammy. Add in your spices and tomatoes and fry until the tomatoes are soft and broken down. Add the canned tomatoes and combine.

4. Was and dice the sweet potato into bite-size pieces. Add this into the pan and also add the chickpeas and lentil.

5. Let this cook down for about 20 minutes until the sweet potatoes are tender.

COUSCOUS

1. In a metal bowl, if possible, measure in 1 cup of couscous. Add 1 tsp of turmeric and mix well.

2. Add boiling water until the couscous is just covered. Let this sit, covered, for 10-15 minutes.

3. When the couscous has soaked up all of the water its ready. Loosen it up with a fork. When its fluffed up add in your nuts, dried fruit and lemon. Season with salt and pepper.