Vegan Sweet Potato Chickpea Curry

 3 Tbs olive oil

1 onion, chopped

2 cloves garlic, mnced

2 tsp minced fresh ginger root

1 (15 oz) can chickpeas, drained

1 (15 oz) can diced tomtoes

1 (14 oz) can coconut mik

1 sweet potato, cubed

1 Tbsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp salt

1/4 tsp red chile flakes

1 cup baby spinach

1.  Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, and sweet potato.  Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

2.  Season with garam masala, cumin, turmeric, chile flakes, and salt.  Add spinach right before serving.

Serves 6