Ingredients

• 4 tablespoons coconut oil
• 2 medium sweet potatoes, peeled and cut into 1 inch cubes
• salt and pepper
• 2 small yellow onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and finely chopped
• 4 one inch pieces fresh ginger, peeled and grated, or 2 two inch pieces
• 2 teaspoons ground coriander
• 1 cup vegetable stock
• 1 cup unsweetened coconut milk
• 1 cup chickpeas, drained and rinsed
• 2 tablespoons chopped fresh cilantro
• lime wedges

Directions

1. Set sauce pan over medium heat. Add coconut oil, sweet potato, 2 pinches of salt and 2 twists of black pepper. Cook until potatoes begin to soften and brown, about 12 minutes. Reduce heat to medium low.
2. Add onion, garlic, jalapeno, ginger and coriander and cook until onion softens and the mixture is fragrant, about 4 minutes.
3. Add vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until sweet potatoes are very tender and the liquid has reduced and thickened, about 30 minutes.
4. Remove from heat, stir in cilantro and spoon into bowls. Serve with a squeeze of lime.

I got this recipe from my best friend, Jessica. Very tasty! I doubled the original recipe to get more out of it. I noticed the cook times vary depending on your stove and what you are using to cook. Everything goes faster in my dutch oven. I also noticed when I used my stove and dutch oven I always have to set the heat a little lower than what the recipe calls for, otherwise it cooks too fast and I can’t keep up and before I know it stuff starts burning.

I like a lot of lime juice with mine!

ALSO! Don’t cut jalapenos with your bare hands. Even if you wash your hands several times, touching your eyes will burn really bad. I discovered this as I was taking out my contacts the night I made this. Ha!