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African Coconut and Chick Pea Soup

3 cups light tasting organic vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Mix everything in a slow cooker and cook on low for 6 hours. 

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens

Combine all of the ingredients in a slow cooker or throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes. Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.