Sweet Potato, Chickpea, and Spinach Coconut Curry - barre3

Ingredients

• 4 teaspoons (20 mL) virgin coconut oil
• 1 tablespoon (15 mL) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 mL)
• 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
• 3 large cloves garlic, minced
• 4 teaspoons (20 mL) grated fresh ginger
• 1 teaspoon (5 mL) ground turmeric
• 1 teaspoon (5 mL) ground coriander
• 1/4 teaspoon (1 mL) red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
• 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
• 1 (14-ounce/398 mL) can diced tomatoes, with juices
• 1 (14-ounce/400 mL) light coconut milk
• 1 (5-ounce/142 g) package baby spinach
• Freshly ground black pepper to taste