Directions

1. In a large pan, heat the coconut oil and fry the onion over medium
   heat for 2-3 minutes until softened and slightly golden. Add the garlic
   and continue to cook for another 30 seconds until fragrant.
2. Add all the spices to the pan and mix them in. Next, stir in the
   chopped tomatoes and cook for 1-2 minutes until the sauce thickens a
   bit.
3. Next, add the chickpeas and sweet potatoes to the pan and pour the
   coconut milk over them. Mix everything well and bring to a boil. Lower
   the heat, cover with a lid and cook for 15 minutes until the potatoes
   are fork tender.
4. Add the baby spinach to the pan and cook for another minute with the
   lid on until it wilts. Serve over rice, quinoa, or with some crusty bread. Enjoy!