-
In a large, dutch oven or pot, heat the coconut oil and add chopped onion. Allow this to soften for 3 minutes.
-
Add the garlic, chili, and curry powder to the onions. Stir and allow the curry powder to deepen in color- about several minutes. Add broth.
-
Add the (drained and rinsed) chickpeas, the tomatoes, and sweet potato. Then add the coconut milk. And stir to combine. Bring to a boil.
-
Turn the heat down to a simmer, cover. Stir occasionally and give the dish at taste after 20 minutes(most of the liquid would have reduced). Check for salt and add to taste. If you want the dish extra spicy, add more crushed red pepper flakes.
-
Before serving, add a handful of fresh chopped cilantro. Serve atop fluffy brown rice or with roti or with naan. You get the idea! Enjoy!!!!