4 Tsp Virgin Coconut Oil
1 Tbsp Cumin Seeds
1 Medium Onion Chopped
3/4 - 1 Tsp Sea Salt
3 Large Cloves Garlic Minced
4 Tsp Grated Fresh Ginger
1 Tsp Ground Turmeric
1 Tsp Coriander
1/4 Tsp Red Pepper Flakes (or to taste)
1 Medium to Large Sweet Potato peeled and cubed to equal 3 cups
1 14oz can Chickpeas drained and rinsed or 1 1/2 cups Cooked Chickpeas
1 14oz can Diced Tomatoes with Juice
1 14oz can Light Coconut Milk
1 5oz Package Baby Spinach
Cooked Basmati Rice , Quinoa or Millet
Chopped Fresh Cilantro Leaves
Unsweetened shredded or large flaked coconut
In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed in the pan.
Add the cumin seeds and toast for about 1 minute until fragrant and lightly darkened in color.
Immediately stir in the onion and season with a pinch of salt, cook for 3-5 minutes.
Add the garlic, ginger, turmeric, coriander and red pepper flakes. Stir to combine and saute for a couple of minutes, until garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk. Stir to combine, cover and simmer over medium heat for 20-30 minutes until the potatoes are fork tender. At this point mash 1/3 of the mixture to thicken the sauce.
Stir in the spinach and cook until wilted. Season with salt and black pepper to taste.
Serve on grains or as a soup. Garnish if desired.
* Makes one full crock-pot