Simple Chickpea Curry

• 1 Tbs Olive Oil
• 1/2 Onion, red, Chopped
• 1 Bell Pepper, red, medium, chopped
• 1 Sweet potato, small, peeled and chopped (1 cup)
• 1 clove Garlic, minced
• 1 Tbs Ginger, fresh, peeled and grated or minced
• 1 Tbs Curry Powder
• 1  1/2 cups Coconut Milk, full-fat, canned (full fat)
• 2 cups Vegetable broth, low-sodium
• 1  1/2 cups Chickpeas, drained and rinsed (~1, 15 Ounce Can)
• 2 cups spinach leaves, chopped
• 1/2 tsp Salt
• 1 Lime, juiced
• 1/4 cup Basil, fresh, chopped
• Pepper, to taste
• 1/4 cup cilantro, chopped

Directions

1. Drain and rinse chickpeas.
2. Chop onion, pepper, and spinach. Mince garlic and ginger.
3. Peel and chop sweet potato.
4. Heat the olive oil in a soup pot over medium heat and sauté onion until soft. Add pepper and sweet potato and sauté until pepper is soft - about 5 minutes.
5. Add in the garlic, ginger, and curry powder and cook until fragrant, about 1 minute.
6. Add the coconut milk, vegetable broth, chickpeas, and salt to the pot and stir to combine. Bring to a boil, then lower the heat and cover, simmering for 10 minutes.
7. Remove from the heat and stir in the spinach, lime juice, and fresh basil. Season with pepper.
8. Serve topped with cilantro.