Chickpea Sweet Potato Spinach Curry

This recipe was adapted from a Forks Over Knives recipe created by Veronica Grace. Serves 6 without rice and 8 with rice.

1 large onion, dicedsweet potato chickpea curry

1.5 T minced garlic

2 t minced ginger

2 15 ounce cans of fire roasted diced tomatoes

1 t ground cumin

1 t turmeric

2 medium sweet potatoes, peeled and diced (~3 c)

1 to 2 c vegetable broth

3 to 4 c chickpeas, rinsed and drained

2 large handfuls of fresh spinach

1 to 1.5 c coconut milk or 1/2 c coconut cream

Cooked brown rice, optional

Saute the diced onion in a large pot over medium until translucent, then add the garlic and ginger. Stir until fragrant, then add the tomatoes, cumin, and turmeric.  Stir and add the sweet potatoes and broth.  Cover and cook for 10 minutes.  Add the chickpeas and cook for 5-10 more minutes until the sweet potatoes are tender.  Add the spinach and turn off the heat.  Once the spinach has wilted (~2 min), add the coconut milk and serve with or without brown rice.