Spanish Chickpea And Sweet Potato Stew
adapted slightly from

serve with brown rice

1 red onion, sliced into crescents
1 sweet potato, peeled cut into 1 cm cubes
2 teaspoons Harissa Paste
1/2 (yes really) can diced tomatoes
1 can chickpeas
2 teaspoons maple syrup
vegan sausages
fresh spinach

LIGHTLY fry sliced onion and garlic in olive oil. The onion wants to be prominent in the final thing.

Add cumin and harissa paste and a moderate amount of pepper and fry briefly.

Add diced sweet potato (and fry briefly?).

Add HALF a can (yes really) of diced tomatoes and a whole can of chickpeas (drained) and vegan sausages, chopped into 1-2 cm lengths.

Add "beef" vegan stock.

Add maple syrup - the original recipe calls for 2 teaspoons of maple syrup and 2 teaspoons of sugar, but that's way too sweet, so nix the sugar.

Bring to the boil and simmer until the sweet potato is soft - about 30 minutes - stirring occasionally.

Add spinach, wilt, serve.