Roasted Red Pepper Sweet Potato Curry

In a blender add roasted red peppers, tomatoes, coconut milk, curry powder, salt, and pepper. Blend until uniform. Set aside.

Sautee the onion in a generous amount of olive oil until browned. Add the sweet potato and cook for a few minutes until it begins to soften. Pour the red pepper blended mixture over top. Add in chickpeas and stir together. Bring to a boil and then reduce to a simmer for 35-40 minutes. Add more spices to taste and serve with grains and greens of choice.