Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.

• 2 tbspextra virgin olive oil
• 2shallots — finely chopped
• 1 inchfresh ginger — grated
• 2sweet potatoes — peeled, cubed
• 3–4 tbspThai red curry paste
• 3–4 cupslow-sodium vegetable broth — or water
• ¾ cupdried red lentils — or green lentils
• 2 tbspfish sauce — or additional soy sauce
• 1 tbsplow sodium soy sauce
• 1 tbspcreamy peanut butter — or other nut butter
• 14 ozfull-fat coconut milk — 1 can
• 2 cupsbaby spinach
• 1lime — freshly squeezed
• ⅓ cupfresh cilantro
• —cooked basmati rice
• —pomegranate arils — optional

Chickpeas

• 2 tbspsesame oil — or extra virgin olive oil
• 1 canchickpeas — drained, patted dry
• 2 tbsplow sodium soy sauce
• 1 tbspraw sesame seeds