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Sweet Potato And Chickpea Curry

Sweet Potato and Chickpea Curry



1 large sweet potato

400g can of chickpeas

400g can of chopped tomatoes

5cm piece of root ginger

4 cloves of garlic

2 bay leaves

2 small onions

2 tsp ground cumin

2 tsp ground coriander

1 tsp cayenne pepper

1 tsp red chilli powder

½ tsp salt

300ml water

Olive oil


Chop the onion, garlic and ginger, heat a large saute pan, and add a little oil to the pan, add the onions first, frying for around 5 minutes until softens. Then add the garlic and ginger.

Meanwhile, drain the chickpeas, and peal and chop the sweet potato.

Add the sweet potato to the pan. Then add and gently fry the spices – cumin, coriander, cayenne and chilli powder.

After 2-3 minutes, add the chopped tomatoes, chickpea, salt, and water. Bring to the boil, then simmer for 30 minutes with the lid on.

There will be lots of liquid, so after 15 minutes take the lid off and simmer. Finally, add a large bunch of chopped coriander to the pan.

Serve with gram flour flatbreads.