Spiced chickpea and sweet potato stew with coconut milk and greens

Heat olive oil in a Dutch oven. Chop a medium onion and sweat it with a pinch of salt until it starts to colour.

Partially crush the cumin and coriander seeds, about halfway, so some are fine and some whole.

Add the roughly chopped garlic, then the ginger paste; cook a couple of minutes.

Add the partially crushed seeds to bloom in the oil, raise the heat slightly and cook a couple of minutes.

Add the chickpeas for a minute, then the ground spices (chili powder, turmeric, garam masala) to bloom.

Add the coconut milk, water (or stock), sweet potato and a generous pinch of salt. Bring to a boil, partially cover, lower the heat and simmer until the sweet potato is tender, about 45 minutes.

Optionally mash a few times with a potato masher to break up some chickpeas and potato and thicken slightly, not to a puree. Increase the heat a little.

Add the destemmed kale and chard, cover and let them wilt a few minutes.

Serve with basmati rice, a squeeze of lime and a few sprigs of cilantro.

Taste for seasoning and add a pinch of salt; simmer longer or use less liquid for a thicker stew.