• prep: 30 min
• cook: 45 min
• total: 1 hr 15 min

servings:

• 3-4 large sweet potatoes, peeled and cubed
• 2-3 T olive oil
• 156 ml can of tomato paste
• 2 540ml cans of chickpeas
• 1 400ml can of coconut milk
• 2 cups vegetable broth
• 5-6 oz spinach, washed and torn from stems
• 2 cups chopped onion
• 6 cloves garlic, minced
• 1 T chopped fresh ginger, around a 1" piece
• 1 handful cilantro
• 1 t cumin seeds
• 1 t coriander seeds
• 2 T olive or other oil
• 1 t ground turmeric
• 1 t garam masala
• 1 pinch ground cinnamon
• salt to taste
• Optional: diced hot chili pepper

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