METHOD:
1. Heat the oil in a large pan. Add the onion and cook
gently for 5-6 minutes until softened. Add the garlic
and curry powder and cook for another 2 minutes
stirring.
2. Add the stock, bring up to boil and stir in the sweet
potatoes and chickpeas. Simmer gently for 2-3
minutes, then stir in the spinach leaves, cook for
another minute until just wilted. Spoon into serving
bowls and sprinkle with nigella seeds.