Braised Chickpeas in Coconut Milk with Sweet Potatoes Recipe

Preheat oven to 400 degrees F (200 degrees C).

Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.

Roast potatoes in the preheated oven until tender turning halfway through about 25 minutes.

Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown about 5 minutes. Add tomatoes garlic red curry paste ginger and lemon zest. Cook stirring frequently until fragrant about 3 minutes.

Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice coconut milk and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine about 10 minutes. Stir in kale 1 handful at a time until wilted about 5 minutes.

Serve chickpea mixture over roasted sweet potatoes.