Sweet Potato Curry with Chickpeas and Greens

Ingredients​:

• 2 cups water

• 2 tablespoons coconut oil

• 1 onion, thinly sliced

• 2 tbsp garlic powder

• 1½ teaspoons curry powder

• 1 large bunch greens

• 1 cup zucchini, chopped

• 1 (15-ounce) can chickpeas, rinsed and drained

• 1 can full fat coconut milk

• ½ cup slivered almonds

• 4 roasted sweet potato halves, cut into ½-inch pieces (roast ahead of time)

• 1 tablespoon fresh lime juice,

• ½ cup chopped fresh cilantro, optional

Directions:

1. Warm a large Dutch oven or pot over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, about 5 minutes. Add spices and stir well.

2. Add the greens to the pot and combine well. Add the chickpeas, coconut milk, 2 cups water, and the sea salt. Cover for about 8-10 minutes.

3. Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm. Stir in the lime juice and cilantro and taste for seasoning

4. Serve warm and top almonds and cilantro