Measurements

• 1 can chickpeas
• 2 medium sweet potatoes
• 1 large onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 2 cups tomatoes
• 2 cups fresh spinach
• 1 can coconut milk
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh cilantro, chopped, for garnish

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add cumin, coriander, turmeric, paprika, and cayenne pepper.
• Cook spices for 30 seconds until fragrant.
• Add sweet potatoes and tomatoes, stir well.
• Pour in vegetable broth and bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes.
• Add chickpeas and coconut milk, stir to combine.
• Simmer uncovered for another 10 minutes.
• Stir in spinach and cook until wilted.
• Season with salt, black pepper, and lemon juice.
• Garnish with fresh cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.