Sweet Potato and Chickpea Stew

Ingredients 
2 cans 400ml tinned tomatoes
1 can coconut milk
2 large sweet potatoes
2 aubergines
1 bag of spinach
1 can 400g chickpeas
4 tbsp tomato puree
4 tsp turmeric
4 tsp cumin
1 tsp cayenne
4 cloves garlic
Salt and pepper to taste

Method
1. Cut sweet potato into chuncks and steam for 15 minutes - chop aubergine into bite size pieces
2. Put tomato puree, vinegar, garlic,spices and salt into a pot with some olive oil - heat for a minute until bubbling
3. Add tomatoes, coconut milk, aubergine, and sweet potato to the pot and heat until boiling.
4. Simmer for about 45 minutes, then add drained chickpeas and spinach - cook for a further 15 minutes.
5. Serve with brown rice or quinoa

Status
Should serve 4 - comes out well, and suitable for vegans.