1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk

(not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces

(about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chilis, thinly sliced, if desired



  1. In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, ginger root, and garlic. Cook 4 to 5 minutes, stirring frequently until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper, and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes, and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1-2 minutes or until wilted.
  2. Divide among serving bowls; garnish with mint, cilantro, cashews, and chilis.