Rich Moroccan spices smoothly combine beans, peppers and sweet potato topped off with spinach and chick peas to cover all your nutritional needs in one big pot. This is how to eat just vegetables! You don't need extra carbs with it.
peel and chop the sweet potatoes into cubes about 1 cm square, put in a large casserole pot add 4 tbsps of the oil, the cinnamon, cumin, chili powder and Moroccan spice and mix to coat it well onto the sweet potatoes.
slice the red peppers and chop the kale and add them to the sweet potatoes and stir in.
drain and rinse the kidney and pinto beans and add them along with the ground linseeds, the sea salt and the chopped tomatoes and stir in with half a cup of water to rinse the tomato juice from the tin
smoothe the mixture out then tip the pureed spinach onto the top and spread out smoothly. sprinkle on the caraway seeds evenly
drain and rinse the chickpeas and spread them gently over the top of the spinach layer
slice the remaining peppers and arrange them around the top in a symmetrical patterrn, sprinkle with the ground coriander, coriander seeds, a sprinkle of chili powder to taste and some ground sea salt then drizzle with the remaining 2 tbspns of olive oil.
Cook in a 200C oven for three hours. If you reduce the quantities reduce the cooking time too. The top should be browning when it is done so the peppers and chick peas are nicely carmelised.