Supplies
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 large sweet potato, diced
- 1 14 ounce can chickpeas, drained and rinsed
- 1 14 ounces can no-salt added diced tomatoes
- 1 14 ounces can full-fat coconut milk
- 1 cup baby spinach, packed
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Lime wedges, for serving
- Steamed brown rice, for serving
- Chopped cilantro, for serving
Steps
- In a deep pot, heat the oil over medium heat.
- Add the onion and cook for 3 to 5 minutes, or until tender.
- Add the garlic, ginger, turmeric, cumin, and red pepper flakes. Stir to combine and sauté for 2-3 minutes.
- Add the salt, sweet potato, chickpeas, tomatoes, and coconut milk, and stir to combine.
- Cover and simmer over medium heat for 20 to 30 minutes, until the sweet potatoes are fork-tender.
- Add in the spinach, salt, and pepper, and cook until spinach is wilted.
- Serve over steamed brown rice, and garnish with cilantro and lime wedges.