Chickpea Sweet Potato Curry

Ingredients (Serves 4):

1 tbsp. oil

1 medium onion, chopped

1 inch ginger, grated

2 cloves garlic, minced

½ chili pepper, chopped

1 medium sweet potato, peeled & chopped

½ tsp. hot paprika

½ tsp. paprika

½ tsp. turmeric

14 oz. (400g) can chickpeas, drained

⅔ cup (150ml) vegetable broth

1 cup (250ml) coconut milk, canned

3 cups (100g) spinach, chopped

Directions:

1.Heat the oil in a frying pan over medium heat. Add the onion,

ginger, garlic, and chili pepper. Sauté, stirring frequently, for

about 3 minutes until the onion is translucent.

2.Add the sweet potato and a pinch of salt; sauté for another 2

minutes. Then, stir in the hot paprika, paprika, and turmeric

until the sweet potato is well-coated.

3.Stir in the chickpeas, vegetable broth, and coconut milk. Bring

to a boil, then reduce heat and simmer for about 15 minutes,

stirring occasionally, until the sweet potatoes are tender.

4.Remove from heat, stir in the spinach, and let it sit until the

spinach has wilted. Serve with rice.