Spiced Chickpea and Sweet Potato Curry Bowls with Toasted Coconut

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper (optional)
• 1 large sweet potato, peeled and diced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup vegetable broth
• Salt and black pepper to taste

For the Coconut Topping:

• ¼ cup unsweetened shredded coconut
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
2. Add the sweet potato, diced tomatoes, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
3. While the curry is simmering, prepare the coconut topping: In a small skillet over medium heat, toss the shredded coconut with olive oil. Cook, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Set aside.
4. Season the curry with salt and black pepper to taste. Serve hot, topped with the toasted coconut.