A tasty recipe to help use up your home-grown courgettes!

Ingredients:
4 small-medium courgettes, halved length ways then cut into 1cm thick slices
400g tin of chickpeas, rinsed and drained
2 medium sweet potatoes, cubed
100g baby spinach
1 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, chopped or use lazy garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
Pinch of chilli flakes
400g tin coconut milk
400g tin chopped tomatoes
1 tbsp cider vinegar

Method:
1. Add the chopped sweet potato to a pan of boiling water and simmer for about 12 minutes until tender but not too soft.

2. In another pan, add the olive oil, chopped onion, garlic and a pinch of salt. Heat gently for about 5-10 minutes until soft.

3. Add the coriander, cumin, paprika, chilli flakes and cooked sweet potato. Cook for a further five minutes.

4. Stir in the coconut milk, tinned tomatoes and cider vinegar. Bring to the boil then reduce the temperature and simmer for 25 minutes.

5. Add the courgettes and chickpeas and cook for 10-12 minutes until soft.

6. Once everything is cooked, remove the pan from the heat and stir through the baby spinach so it wilts.

7. Serve with brown rice or quinoa.

Tip: If you have a lot of courgettes to use up, add another sweet potato and freeze the extra portions (leave to cool completely before freezing).