Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.

• 2 cups Baby spinach

• 1 can Chickpeas

• 1/3 cup Cilantro, fresh

• 1 inch Ginger, fresh

• 1 Lime, juice from

• 1 Pomegranate arils

• 3/4 cup Red lentils, dried

• 2 Shallots

• 2 Sweet potatoes

• 1 (14 ounce) can Coconut milk, full fat

• 3 tbsp Thai red curry paste

• 3 cups Vegetable broth, low-sodium

• 2 tbsp Fish sauce

• 3 tbsp Soy sauce, low sodium

• 1 Basmati rice, cooked

• 1 tbsp Sesame seeds, raw

• 2 tbsp Olive oil, extra virgin

• 2 tbsp Sesame or extra virgin olive oil

• 1 Rounded tablespoon creamy peanut butter ((or other nut butter))