Chickpea Curry-Topped Sweet Potatoes - Three Many Cooks

Ingredients

• 4 medium-large sweet potatoes
• 2 tablespoons vegetable or canola oil
• 1 large onion, cut into medium dice
• 2 garlic cloves, minced
• 1 jalapeno pepper, stemmed, seeded, and minced
• 2 teaspoons finely grated ginger
• 1 tablespoon each: garam masala and Thai red curry paste
• 1 teaspoon each: ground cumin and turmeric
• 1 cup canned crushed tomatoes
• 2 cups vegetable broth
• 2 cans (15 to 16 ounces each) chickpeas, drained
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• ½ cup Greek yogurt