greenssuch as kale, chard, or spinach~2-3 cupsest.
saltto taste~1 tspest.
limefor squeezing~1est.
cilantrofor garnish~¼ cupsest.
Steps
1
Dice the onion and peel and cut the sweet potato into pieces. Mince the garlic.
2
Heat olive oil in a skillet and sauté the onion until softened.
3
Add the garlic and cook briefly, then stir in all the spices (garam masala, chili powder, turmeric, cumin) and ginger paste, cooking together for about a minute to bloom the flavors.
4
Deglaze the skillet with some vegetable stock, scraping up the flavorful browned bits, then transfer the mixture to a bowl.
5
Pour the drained and rinsed chickpeas into the crockpot.
6
Add the sweet potato pieces, the cooked onion-spice mixture, remaining vegetable stock, and coconut milk.
7
Stir well and cook on low for 2.5 hours until everything is tender.
8
Stir in the greens and cook for an additional 15 minutes until they are wilted and tender.
9
Taste and adjust seasoning as needed.
10
Serve over rice, top with a squeeze of lime juice and fresh cilantro.
PrimedTableBETA
