Spiced Chickpea and Sweet Potato Curry

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper (optional)
• 1 can (400g) diced tomatoes
• 1 can (400g) chickpeas, drained and rinsed
• 2 sweet potatoes, peeled and cubed
• 1 cup vegetable broth
• Salt and black pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
3. Add the diced tomatoes, chickpeas, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Season with salt and black pepper to taste.
5. Garnish with fresh cilantro and serve over rice or quinoa.