Serving 1 of 6 Ingredients 4 Sprays of Frylight spray 1 red onion, diced 200g Chorizo 3 cloves of garlic, crushed 2 tsp smoked paprika 1/2 tsp chilli flakes 400g Sweet potato ( 1 mediu, chopped into 1cm chunks) 400g tin chopped tomatoes 400g tin chickpea, drained 200ml water 100g baby spinach Method Spray the oil into the pan and coo the onions over a low heat for 3 minutes, until they are starting to soften. Add the chorizo and cook for a further 2 minutes. Add the garlic, paprika & chilli and cook for 1 more minute. Add a splash of water if it gets too dry. add the sweet potato, tomatomes, chickpeas and water then bring to the boil. Turn down, cover with a lid and simmer for 10 minute, stirring occasionally. Remove the lid and cook for a further 5 minutes or until the sweet potato is cooked, then stir through the spinach and cook until just wilted, about 1 minute.