Curry Chickpeas with Sweet Potatoes

Ingredients

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp Esmen’s Curry Powder
• 2 sweet potatoes – diced
• 2 medium carrots – diced
• Handful of cherry tomatoes, chopped
• 2 cups of coconut milk
• 1 teaspoon all-purpose seasoning
• Fresh broccoli, chopped
• 1 can (15 oz) chickpeas – rinsed and drained
• Salt and pepper to taste

Instructions:

1. Start by heating the coconut oil in a large saucepan over medium heat for about 1 minute.  Then add 1 teaspoon of  Esmen’s Curry Powder and stir together.
2. Next add the onion and garlic and sauté for a minute.
3. Add the cherry tomatoes and sauté for another minute.
4. Add the sweet potatoes, carrots and the rest of Esmen’s Curry Powder and stir together. Now add the coconut milk and simmer for about 10 minutes, stir occasionally.
5. Add the chickpeas and cook for another 10 minutes, stir occasionally.
6. Season with salt, pepper and all-purpose seasoning.  Add broccoli and stir together.
7. Cover and cook for another 3 to 5 minutes.

Serve with rice.