Finely chop the onion and the garlic. Peel the sweet potato and cut it into cubes about 1 inch.
Over medium heat, in a large pot cook the chopped onion and garlic cloves in the oil for about 2 minutes.
Add the sweet potatoes cook for another 3 minutes
Add the chickpeas, diced tomatoes, coconut milk and spices, stir to combine everything Simmer for 20 minutes.
Once cooked, sprinkle with fresh cilantro. Serve on top of rice if desired
Notes
This stew makes 8 servings so if you are alone and you don’t want to eat leftovers all week, you can easily freeze it, it will keep up 3 months in the freezer