By The Vegucator: Dawn Hilton Williams, author of Vegan Cooking Guide, “Flava My Plate”

INGREDIENTS

• 6-15-ounce cans of drained and rinsed chickpeas/garbanzos
• 3 medium or 2 large, sweet potatoes, peeled and even, small cube/dice
• 6 or 10-ounce bag, baby spinach, rinsed and chopped (optional)
• 2–15-ounce cans of unsweetened coconut milk
• 2 ½ cups water
• ½ cup reserve water set aside
• 1 ½ cups yellow onions, finely diced
• 4 cloves garlic, minced
• 2 tablespoons of flat leaf parsley, chopped
• 1 tablespoons of grapeseed or coconut oil

CURRY SPICE BLEND

• 2 TBSP ground turmeric
• 1 ½ tsp kosher salt
• 1 ½ tsp mustard seed
• 1 tsp coriander
• ¾ tsp fenugreek (optional)
• ¾ tsp ginger
• ½ tsp cumin
• ½ tsp allspice
• ½ tsp ground nutmeg
• ¼ tsp ground clove
• ½ tsp cayenne pepper
• ½ tsp black pepper
• 1 cinnamon stick (optional)

UTENSILS NEEDED

Wooden spoon, tasting spoon, can opener, small whisk or fork, large pot (lid) or dutch oven, medium pan, measuring devices (cups and spoons), mixing bowl, soaking bowl serving bowl, strainer/colander, cutting board

METHOD

1. WITH a fork or small whisk blend all your spices together evenly.
2. TOAST spices up to one minute in pan making sure to keep the pan moving and toasting until fragrant. Remove from pan and set aside.
3. PLACE a large pot over medium heat for about 1 minute, next add 1½ tsp oil OR (if oil free-¼ cup water), onions, garlic and stir to up to 5 minutes or until onions become translucent and fragrant
4. ADD ½ spice blend and stir to combine
5. ADD 1 can of coconut milk and 1 ¼ cup of water, stir to get bits off bottom of pot, bring to a low rolling boil (about 2-4 minutes)
6. ADD chickpeas, stir to combine, lid and cook for approximately 5 minutes.
7. REMOVE lid, add sweet potatoes, remaining seasoning, 2nd can of coconut milk, 1¼ cup of water and to combine, making sure mixture is covered by at least ½ inch of liquid.
8. DROP temperature to low, replace lid and cook for 25 minutes (stirring halfway through).
9. ADD spinach, stir, taste, adjust seasonings, if needed and add water in ¼ cup increments to adjust for preferred texture (optional).
10. REMOVE from heat, place in serving bowl, garnish with parsley and enjoy!