Coconut Sweet Potatoes and Chickpeas

Ingredients:

• Sweet Potatoes, peeled and cubed (1 lb.)
• Onion, diced (small)
• Tomato Paste (1.5 tbsp.)
• Chickpeas, drained (two 15 oz. cans)
• Coconut Milk, unsweetened (.5 cups)
• Olive Oil (3.5 tbsp.)
• Brown Sugar (1 tsp.)
• Salt (1 tsp.)
• Black Pepper (.25 tsp.)
• Cayenne Pepper (.125 tsp.)
• Cinnamon Sticks (4)
• Rosemary (1.5 tsp.)
• Garam Masala (2 tsp.)
• Lime Juice (2 tbsp.)

Directions:

1. Toss 1 tbsp. Olive Oil, Onion, Brown Sugar, Sweet Potatoes, .25 tsp. Salt, and Black Pepper.
2. Spread the Potato mixture on a cooking sheet and add Cinnamon sticks or casserole dish.
3. Bake for 30 minutes and 350 degrees, tossing every 10 minutes.
4. Whisk together Tomato Paste, Garam Masala, Cayenne Pepper, 1.5 tbsp Olive Oil, and .75 Tbsp. Olive Oil.
5. Fold in Chickpeas until evenly coated.
6. Add Chickpeas to Potatoes and bake at 400 degrees for 15 more minutes.
7. Whisk together Coconut Milk, Lime Juice, and 1 tbsp. Olive Oil.
8. Remove Cinnamon Sticks, and coat with Coconut Milk mixture.