Curried chickpea and sweet potato soup/stew/food

Yummmmmmmmerrrrrrrz!

I was going to bring this to Beatchips but then I couldn't come. Ridiculous. Unacceptable.

Anyways, this is good stuff.

1 1/2 tbsp canola oil

1 1/2 cup thinly sliced green or white onion
2 cups coarsely chopped green or yellow bell pepper
1 1/2 tbsp curry powder
1/2 tbsp cumin
1/2 tsp salt
1 quart low-sodium vegetable broth
4 cups peeled 1/2-inch pieces of sweet potato (or butternut squash)
1 can (9 oz) unsalted chickpeas
1/4 cup finely chopped parsley (or cilantro)
1 cup coconut milk
pepper to taste

directions:

1. Heat oil in a large stockpot or Dutch oven over medium heat. Stir in onion and bell pepper. Cook for 8 minutes or until tender
2. Stir in curry powder, cumin, and salt; cook for 2 minutes. Add veggie broth and sweet potatoes and bring to a boil. Reduce heat and cover and simmer for 15 minutes or until potatoes are tender.
3. Remove 1 cup of sweet potatoes and mash gently. Stir mashed potatoes back into pot and bring to a boil. Reduce heat and boil gently for 5 minutes and allow to thicken. Stir in chickpeas, coconut milk, parsley, and black pepper. Cook for 1 to 2 minutes or until warm. Serve and enjoy!!