Step 1

Heat oil in large saucepan over medium heat until shimmering. Add onion, sweet potato, salt, and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6 to 8 minutes.

Step 2

Add tomato paste and coriander and cook, stirring constantly, until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium-high and bring to simmer. Cover; adjust heat to maintain simmer; and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.

Step 3

Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.