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1
Peel two of the onions and cut each into eight wedges.
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2
Pour 4 tbsp of the oil in a large roasting tin.
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3
Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
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4
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.
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5
Meanwhile peel and roughly chop the other onion.
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6
Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
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7
Add the garlic and spice mix and stir well.
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8
Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
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9
Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
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10
Stir in the chickpeas.
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11
When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
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12
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.
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13
Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
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14
Return the tin to the oven for another 5 minutes.
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15
Serve with sour cream or yoghurt.
