Moroccan red lentils with sweet potato and chickpeas

Steps

1. Warm the olive oil in a pot and fry garlic, cumin, cinnamon and paprika for 1 minute.
2. Add the diced sweet potato, rinsed lentils, crushed tomatoes and 400 ml water and simmer for 18 minutes.
3. Stir in the chickpeas and spinach and cook for 3 more minutes.
4. Season with salt and a squeeze of lemon and serve.