Wellness Recipe: Sweet Potato & Chickpea Curry

2 medium orange sweet potatoes
1-14 oz. can reduced sodium chickpeas
1 medium onion, chopped
3 garlic cloves, minced
2 Tbsp. low-sodium vegetable broth
1 cup light coconut milk
1 cup plain soy milk
1 thumb-sized piece fresh ginger, minced
2 tsp. ground turmeric
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 Tbsp. tomato paste
1 tsp. apple cider vinegar
1 Tbsp. brown sugar (optional)
1/8 tsp. salt
1/8 tsp. cayenne pepper

1. Wrap potatoes in foil and bake for 30-40 minutes at 400 degrees.
2. They should be soft on the outside but not mushy. When potatoes are cool, peel them and dice into 1⁄2" chunks.
3. Saute onion and garlic in low-sodium vegetable broth for 2-3 minutes.
4. Add remaining ingredients, except the chickpeas and potatoes, in saucepan and simmer 5-10 minutes until all spices are incorporated.
5. Add potatoes and chickpeas and simmer another 10 minutes.
6. Add water or more soy milk as needed for thinner sauce.
7. Serve over brown rice or quinoa.