Indian Chickpeas and Sweet Potato Curry

Author: Anita Jacobson

Courses: Main Dish

Cuisines: Indian

Diets: Gluten Free Vegan

Ingredients: Beans Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8

Ingredients

• 3 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 225 gram (½ lb) sweet potatoes, cubed
• 2 can (each 15.5 oz/440 gram ) chickpeas, drained (Note 1)
• 1 can (14.5 oz/410 gram) diced tomato
• 2 cup vegetable stock/chicken stock
• 4 tablespoon cilantro, chopped
• Curry spice mix
• 2 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon nutmeg
• 2 teaspoon smoked paprika
• 1 teaspoon cayenne
• 1 teaspoon ground black pepper
• 1 ½ teaspoon salt
• 1 ½ teaspoon sugar

Instructions

1. Heat oil in a wok over medium-high heat. Sauté onion and garlic for 3 minutes, or until onion wilts and starts to become translucent.
2. Add curry spice mix and cook for 1 minute.
3. Add sweet potato cubes and stir to coat. Add chickpeas, tomatoes, vegetable/chicken stock, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
4. Adjust the amount of salt and/or sugar as needed.
5. Turn off the heat. Garnish with cilantro. Serve immediately with steamed white rice or naan bread.

Notes

• (1) You can use ½ lb (225 gram) dried chickpeas. Soak dried chickpeas overnight in cold water. Drain chickpeas, place in a pot, top with 2 inches of water. Boil over medium heat, then lower the heat to medium-low and simmer for 1 hour until soft and the beans are starting to split. Drain and set aside. The boiled chickpeas are now ready to use.