Recipe: Mushroom and Chickpea Stew

2 cans of tinned tomatoes (400ml each)

• 1 can of coconut milk

• 2 large sweet potatoes

• 2 aubergines

• 1 bag of spinach

• 1 can of chickpeas (400g)

• 4 tablespoons of tomato puree

• 4 tablespoons of apple cider vinegar

• 4 teaspoons of turmeric

• 4 teaspoons of cumin

• 2 teaspoons of cayenne pepper

• 4 cloves of garlic

• fresh coriander

• brown rice or quinoa to serve

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