Ingredients:
- 2 tbs Olive oil
- 1 medium White onion diced
- 3 large Garlic cloves minced
- 1/2 cup Cilantro stems
- 1 cup Sweet potto diced
- 2 tbs Garam masala
- 2 tsp Curry powder
- 1/2 tsp Cumin
- 1 tsp Salt
- 1 tsp Black pepper
- 28 oz Diced canned tomatoes
- 19 oz Canned chickpeas Drained and rinsed
- 1 400ml Coconut milk
- 1 large Lime Juiced
Instructions:
- In a pot placed over medium heat add in 2 tbs of olive oil followed by onion, garlic, and cilantro stems. Sauté for 2 minutes and then toss in the diced sweet potato.
- Add in the garam masala, curry powder, cumin, salt, and pepper. Stir and bloom for 2-3 min or until very fragrant.
- Pour in the rinsed chickpeas, canned tomatoes, and coconut milk. Increase the heat to bring to a boil. Once boil has been reached cover and lower to a simmer for 15 minutes.
- Squeeze in lime juice prior to serving.