Curried Sweet Potato, Chicken, and Chickpea Stew

I got this recipe from Women's Health Magazine and added a few things. It is terrific tasting, has an amazing flavor, and is super healthy.

1 large onion, thinly sliced
1 large green pepper, coarsely chopped
1 1/2 tbs curry powder
1/2 tsp cumin
4 cups chicken broth
1 chicken breast, cut into 1/2 in pieces
2 sweet potatoes, peeled and chopped into 1/2 in pieces
1 can chickpeas (garbanzo beans), drained
1 c light coconut milk
a handful of cilantro, finely chopped
salt and pepper

In a dutch oven, heat a couple tbs of oil and add onion. Cook over medium low heat for about 10 minutes until onions turn a caramel color. Add peppers and cook until soft. Stir in curry, cumin, and about a 1/4 tsp salt. Cook for a couple minutes and then add broth, sweet potatoes, and chicken. Simmer for 15 minutes or until chicken is cooked and potatoes are soft. Remove about 1 cup of the sweet potatoes and mash them, return them to the pot and bring to a boil. Add chickpeas, coconut milk, and cilantro. Cook until heated through and then season with salt and pepper to taste.