Step 1

Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.

Step 2

Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.

Step 3

Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.

Step 4

Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.

Step 5

Serve over your grain of choice with lemon wedges and chopped parsley sprinkled over the top.