Ethiopian Red Lentil and Sweet Potato Curry

INGREDIENTS

2 tbsp

olive oil

lg. sweet potatoes, diced

onion, chopped

2 tbsp

ginger, minced

3 cloves

garlic, minced

1 1/2 cups

lentils

1 28 ounce can

tomatoes

3 cups

water

1 1/2 tsp

cinnamon

1/4 tsp

cloves

1 tsp

coriander

2 tsp

paprika

1 tsp

smoked paprika

1 tsp

salt, plus to taste

2 cups

spinach

1/2 cup

cilantro, chopped

Socca

For the Socca (Double this if you plan to feed a crowd and eat all lentils on the same night.):

-1 cup garbanzo bean flour

-1 cup water

-1 tsp. + scant 1/2 tsp. salt

-1 1/2 Tbsp. olive oil