Curried Sweet Potato & Chickpea Stew

Steph made this tonight and it was to die for.

1 1/2 Tbsp Canola Oil
1 1/2 Cups thinly sliced onion
2 Cups coarsely chopped green bell pepper
1 1/2 Tbsp Curry powder
1/2 Tbsp Cumin
1/2 tsp salt, divided
1 qt Low-sodium vegetable broth
4 Cups peeled 1/2-inch pieces of sweet potato or butternut squash
1 Can (19oz) unsalted chickpeas, drained
1 Cup light coconut milk
1/4 cup finely chopped cilantro
3/8 tsp Ground black pepper

1. Heat oil in a large stockpot over medium heat. Stir in onion and bell pepper; cook for 8 minutes or until tender.

2. Stir in curry powder, cumin and 1/4 teaspoon salt; cook for 2 minutes. Add vegetable broth and sweet potatoes and bring to a boil; reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.

3. Remove 1 cup of sweet potatoes and mash with a fork. Stir mashed potatoes back into pot and bring to a boil; reduce heat and boil gently for 5 minutes to allow mixture to thicken. Stir in chickpeas, coconut milk, cilantro, and black pepper. Cook for 1 to 2 minutes or until warm throughout. Stir in remaining 1/4 teaspoon salt and serve.

Source: Women's Health Magazine