Sweet Potato and Chickpea Curry

2 Tbs Canola Oil
1 small yellow onion, chopped
2 cloves garlic, minced
jalapeno pepper, seeded and minced
2 Tbs. curry powder
1 large sweet potato, cut into ½ inch pieces
15 oz can chick peas (drained and rinsed)
15 ox can coconut milk
1 cup frozen peas
1 can diced tomatoes
1 cup water
Cooked Brown Rice (optional)

In heavy sauce pan heat oil over medium-low
Add onion, garlic, jalapeno
Cook 5 minutes until everything softens
Add curry and stir
Add salt and pepper
Add sweet potato, chickpeas, coconut milk, and water into pan
as soon as it starts to boil, reduce heat to medium-low and simmer until sweet potato is tender (about 15 minutes)
Add peas and tomato; stir occasionally until heated through (about 4 minutes)
Serve over rice and with Homemade Vegan Flat Bread