Coconut and sundried tomato braised chickpeas with sweet potato

Ingredients:

6 sweet potatoes, cooked, removed from skins and mashed, with a splash of coconut milk as needed for smoothness

One yellow onion, diced

2” ginger, grated

4 tbsp garlic, minced

1 tbsp coconut oil

juice of 1 lemon

1 large head of kale, chopped, stems removed

1 cup of chopped sundried tomoatoes

1/2 pound dried chickpeas, soaked overnight, rinsed, boiled for 1 hour then drained or substitute 2 16 oz cans

1 1/2 16 oz cans coconut milk

salt to taste

Directions:

In a large pan over med/high heat, cook onion in coconut oil until translucent. Add ginger and garlic and cook until aromatic. Add kale and cook until softened. Add sundried tomatoes, lemon juice and chickpeas. Cook and reduce, stirring often. Add coconut milk. Reduce heat and simmer/reduce. Serve over sweet potatoes.