Ingredients

• 2 tablespoons refined coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sweet paprika
• ½ teaspoon cumin
• ¼ teaspoon dried coriander
• ⅛ teaspoon cayenne
• 15 oz chickpeas, 1 can drained and rinsed
• 2 cups sweet potato, peeled and diced
• 15 oz fire-roasted crushed tomato, 1 can
• 3 cups vegetable broth
• 5 oz fresh spinach

Directions

In a large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent. Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant. Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender. Add the spinach and stir until wilted. Serve immediately. Enjoy!