3 cups cooked chickpeas or 2 cans, drained and rinsed
3 medium-sized sweet potatoes, diced
1 red or yellow bell pepper, diced
1 tablespoon coconut oil
2 medium-sized red onions, cut in half and cut into thin slices
1 tablespoon curry powder
1 teaspoon mustard seed
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon red chili flakes
1 tablespoon minced fresh garlic
3 tomatoes, roughly chopped
1 400-ml can full-fat coconut milk
1 tablespoon maple syrup, optional
Salt and pepper to taste
Microgreens, sprouts, chopped cilantro or thinly sliced green onions, for garnish, optional

Preheat the oven to 400F. Place chickpeas and chopped sweet potatoes and bell peppers in a large baking dish.

Warm coconut oil in a medium-sized saucepan or skillet. Add the sliced onions and a big pinch of salt. Sauté and stir the onions until they begin to soften and become translucent. Add a little bit of water if they start to stick to the pan.

Add the spices, mix well, and cook for a minute. Stir in the coconut milk, tomatoes, maple syrup (if using), salt and pepper. Allow the mixture to simmer for about 5 minutes.

Pour the coconut milk mixture over the chickpeas, sweet potato and peppers, and then pop the baking dish in the oven. Bake for about 45 to 60 minutes, or until the sweet potatoes are nice and soft.

Once you remove the baking dish from the oven, taste for salt and pepper and adjust the seasoning according to your tastes. Serve immediately on its own or with quinoa pilaf and garnishes of your choice.

This recipe was modified from the butternut squash curry on thebuddhistchef.com.

Quinoa Pilaf
1 cup quinoa, rinsed and drained
2 tablespoons olive oil or coconut oil
1 small onion, finely diced
2 cloves garlic, minced
1½ cups, water or low-sodium organic vegetable broth
Sea salt

Pour the olive oil into a small saucepan and warm over medium-high heat. Add the onion, garlic and a generous pinch of sea salt and sauté for a few minutes until the vegetables become translucent.

Add the quinoa and continue cooking for approximately 5 minutes, stirring constantly to toast quinoa a bit. You should be able to smell the nutty aroma of the quinoa at this point.

Pour in the water or vegetable broth and bring to a boil. Reduce the heat to low and allow the quinoa to simmer. Cook uncovered until the liquid has absorbed and the quinoa has unfurled, about 15 minutes.

Remove from heat and let stand for 5 minutes. Fluff the quinoa with a fork and serve immediately.