Sweet Potato Chickpea Curry

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add sweet potato, garlic, and ginger. Season with salt and pepper. Cook until garlic is fragrant, 2-3 minutes.

Add garam masala to pot and stir until fragrant, about 30 seconds. Stir in ¾ cup coconut milk (we sent more), stock concentrate, and ½ cup water. Bring to a simmer, then cover and reduce heat to medium-low. Cook until sweet potato is just tender, 7-9 minutes.

Stir chickpeas and spinach into pot. Continue simmering until chickpeas are warmed through and spinach is wilted, 2-3 minutes. Squeeze in the juice from half the lime. Season with salt and pepper.