You will need:
4 medium sweet potato
1 can (398ml) of chickpeas drained and rinced
1 can(400ml) of lite coconut milk
1 cup of organic vegetable broth
1 medium onion
3 garlic cloves
4 teaspoon fresh minced ginger
1 teaspoon of turmeric
1 tablespoon of ground cumin
1/4 cup of olive oil
cashews for topping

Optional-
2 cups of brown Basmati rice
3 cups of organic vegetable broth
cook in pot by bringing broth and rice to a boil the turn to low and cover for 30 minutes.

Step one- in a large sauce pan heat oil, onion, garlic and ginger for 2 minutes. Add all other spices and cook an additional 2 minutes. Add yam, chickpeas, coconut milk and 1 cup of vegetable broth. Turn heat to medium cover and cook for 20-30 minutes and stir occasionally.
it's done when you can poke a fork in the potato easily.