Step 1

Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm.

Step 2

Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.

Step 3

Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. Serves 6.