Chickpea Spinach Curry

Chickpea, Sweet Potato and Spinach Curry

2 tbsp olive oil
1 small onion, diced
2 cloves garlic, diced
1 inch fresh ginger, grated
1.5 tbsp curry powder
1 medium/large sweet potato, peeled & cut into 1/2 inch pieces
8 oz fresh spinach or frozen (squeeze out some of the water)
15 oz can tomato sauce
28 oz can chickpeas, drain and rinse (1/2 lb dry)
15 oz can coconut cream
optional garnish of cilantro and lime wedge
serve over rice or with naan bread

large skillet medium heat, olive oil
sauté onion, garlic, and ginger until the onions have softened (3-5 minutes)
add curry powder, cook one minute more
stir in sweet potato, chickpeas, tomato sauce, and coconut milk
cover and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender
stir in spinach and cook until wilted
season with the salt and pepper
garnish
serve