Vegetarian Chickpea and Sweet Potato Stew | Muir Glen

Ingredients

• 1/4 cup olive oil
• 1 cup chopped onions
• 3 tablespoons finely chopped gingerroot
• 5 cloves garlic, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 2 cans (15 oz each) chickpeas, drained, rinsed
• 2 cans (14 oz) unsweetened coconut milk (not cream of coconut)
• 1 can (28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
• 1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
• 1 bag (5 oz) baby spinach
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup chopped roasted cashews
• 2 red Fresno or jalapeño chiles, thinly sliced, if desired