Yam Chickpea Curry with Spinach - Forks Over Knives

Ingredients

• 1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas
• 1 large onion, diced
• 3 cloves of garlic, minced or pressed
• 1 inch of ginger, minced or pressed
• 1-2 cups low-sodium vegetable broth
• 2 15 ounce cans of diced tomatoes (fire roasted or regular)
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1 teaspoon turmeric, ground
• salt to taste
• 1 cup of yams/sweet potatoes, peeled and diced 2” thick
• 2 cups of fresh spinach, packed or 1 cup frozen, drained
• ¼ teaspoon garam masala (or to taste)