INGREDIENTS
3 cups
12-hour soaked, drained, rinsed uncooked chickpeas ((1.5 cups dried))
1
onion
2 cloves
garlic
1 tbsp
avocado oil
2 tbsp
red Thai curry paste
1 can
coconut milk (400 ml full fat or light )
2
sweet potatoes
100 g
baby spinach
sea salt
sesame seeds
red chili