If you’re using dried chickpeas, rinse them thoroughly and soak them in water overnight. Drain before using. Alternatively, if you're using canned chickpeas, simply drain and rinse them to remove excess sodium.

Heat the olive oil in a large pot or Dutch oven over medium warmth. Stir in the diced onion and cook for approximately 5 minutes, until it becomes soft and turns translucent.

Add the minced garlic and sauté for another 1-2 minutes, releasing its rich aroma.

Stir in the diced sweet potato and cook for 2-3 minutes, allowing it to lightly brown and absorb the flavors of the onion and garlic.

Add the cumin, paprika, turmeric, cinnamon, black pepper, and cayenne pepper (if using). Stir well to coat the sweet potatoes and release the spices’ aromas.

Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine all the ingredients.

Drop in the bay leaf, then bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.

Once the sweet potatoes are tender, add the chickpeas and spinach (or kale) to the stew. Stir to incorporate.

Continue to simmer uncovered for another 10-15 minutes, allowing the stew to thicken slightly and the greens to wilt.

Sample the stew and adjust the seasoning with salt and black pepper to taste. If you like a bit more heat, you can add extra cayenne pepper or chili flakes.

Spoon the stew into serving bowls and top with fresh cilantro or parsley for a burst of flavor. Squeeze a bit of lemon juice over the top and drizzle with a little olive oil for extra richness.

Pair with warm flatbread, fluffy couscous, or your favorite side to soak up every delicious bite.