This recipe comes from my lovely friend Anna, who isn’t Jewish but is an incredible ally and always makes me feel like Jewish people are not alone. We have a lot of fun talking about our different experiences in religious community and learning from each other! I hope this recipe nourishes your spirit as much as my friendship with Anna nourishes mine. It is a very unfussy recipe – measure everything with your heart and you won’t go wrong, and feel free to add any extra vegetables you’re trying to get rid of. Method: Roast the sweet potato in the oven and let rest. Fry off onions for as long as you can be bothered in lots of oil and salt. Add the spices and fry those off. Chop up the cooked sweet potato and throw in the pot with a tin of chickpeas. Then add a tin of coconut milk and tin tomatoes. Simmer for half an hour. Serve on rice with a squeeze of lime and chopped coriander.