Coconut Curry Chickpea Pie with Golden Sweet Potato Crust

Ingredients

• •2 medium sweet potatoes, peeled and sliced thin
• •1 tablespoon olive oil
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1 tablespoon coconut oil
• •1 small onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground coriander
• •1/2 teaspoon garam masala
• •1/2 teaspoon red chili flakes (optional)
• •1 can (13.5 ounces) coconut milk
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 cup diced tomatoes, fresh or canned
• •1 cup fresh baby spinach
• •1/4 cup fresh cilantro, chopped
• •1 tablespoon lime juice
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, toss the sweet potato slices with olive oil, turmeric, cumin, smoked paprika, and salt until evenly coated.

3. 3

   Layer the seasoned sweet potato slices in a pie dish, overlapping slightly to form a crust. Bake for 20 minutes until softened and slightly golden.

4. 4

   Meanwhile, heat coconut oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

5. 5

   Stir in minced garlic, grated ginger, ground coriander, garam masala, and red chili flakes (if using). Cook for 1-2 minutes until fragrant.

6. 6

   Pour in the coconut milk and bring to a simmer. Add chickpeas, diced tomatoes, and a pinch of salt. Simmer for 10 minutes, stirring occasionally.

7. 7

   Stir in the baby spinach until wilted, then add fresh cilantro and lime juice. Adjust seasoning with salt and pepper.

8. 8

   Remove the sweet potato crust from the oven and spoon the coconut curry chickpea mixture over it evenly.

9. 9

   Return the dish to the oven and bake for an additional 15-20 minutes until bubbling and golden on top.

10. 10

    Let cool for 5 minutes before serving. Garnish with extra cilantro if desired.