Method

• Step 1. Heat a frypan over medium heat, add almonds and toast for 1-2 minutes, remove from heat and set aside.

• Step 2. In a blender, place 1 tsp oil, 1 clove garlic, chilli, ½ tsp cumin and lemon juice and pulse until ingredients are combined

• Step 3. Heat 1 tsp of oil in frypan, add garlic and cook until soft then add sweet potato. Cook for 2-3 minutes, continuously tossing, until softened. Remove sweet potato from pan, leaving garlic in pan and set aside.

• Step 4. Turn heat to medium-high, add chickpeas, paprika and remaining cumin to pan and cook for 6-7 minutes, tossing every few minutes, until chickpeas start to look roasted.

• Step 5. In a large bowl, toss sweet potato, chickpeas, spinach and coriander together and season to your liking. Divide between two bowls and top with feta and almonds to serve.