Method
Heat olive oil in a large saucepan over medium heat. Chop the spring onions, garlic, ginger and curcuma and finely chop the rosemary sprigs and lightly fry in the saucepan. Add all other spices. Cut the sweet potato into 3 cm pieces and add to the pot for about a minute, then deglaze with the vegetable stock and add the peeled tomatoes. Let everything simmer over medium heat for 20 minutes - until the sweet potato is tender. Add the chickpeas during the last 10 minutes. Season to taste and top the stew with fresh coriander, parsley or kale and horseradish cream or fresh cream.
