Braised Chickpeas In Coconut Milk With Sweet Potatoes

• 2 large sweet potatoes, halved lengthwise
• 1 tablespoon vegetable oil, divided
• 1 pinch salt
• 1 small yellow onion, diced
• 1/2 cup canned tomatoes, drained
• 4 large cloves garlic, minced
• 1 tablespoon red curry paste
• 1 tablespoon grated ginger
• 1 lemon, zested and juiced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt, or to taste
• 1 pound kale, chopped

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.
3. Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.
4. Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger, and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes.
5. Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes.
6. Serve chickpea mixture over roasted sweet potatoes.

sweet potatoes, vegetable oil, salt, yellow onion, tomatoes, garlic, red curry, ginger, lemon, chickpeas, coconut milk, salt, kale

Taken from www.allrecipes.com/recipe/254719/braised-chickpeas-in-coconut-milk-with-sweet-potatoes/ (may not work)