Easy Sweet Potato Coconut Stew

Sautee an onion, mushrooms, and carrots in lots of olive oil and sea salt until soft. Then toss in chickpeas and cook for 2-3 minutes. Then add in roasted and chilled sweet potato chunks. After a few minutes add in 1/2 can full fat coconut milk, 1 can tomato sauce, 1/2 cup vegetable broth and cook for 15 minutes on medium heat (covered with stirring every few minutes). At the end, throw in frozen peas and cook for another 5 minutes before taking off the heat and letting sit to thicken up.