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Curried Chickpeas and Sweet Potato
Prep Time
15
mins
Cook Time
15
mins
Total Time
30
mins
This recipe is quick to prepare and tastes even better when reheated the next day.
Servings
:
6
Author
:
Mary Gillespie
Ingredients
2
teaspoons
vegetable oil
1
medium onion
finely chopped
2
cloves
garlic
minced
2
teaspoons
cumin*
1
teaspoon
turmeric*
1/2
teaspoon
cinnamon*
1/2
teaspoon
ginger*
1/2
teaspoon
coriander*
1/2
teaspoon
paprika*
1/4
teaspoon
ground pepper
1
teaspoon
salt
2
cups
cooked chick peas
or 1 19 oz / 540 ml can
1
large sweet potato
cut in 1/2 inch cubes
1
large can diced tomatoes
28 z / 796 ml
Pinch
of sugar
*You can substitute 1-1/2 tablespoons of prepared curry powder instead of using these ingredients
Instructions
Heat pan over medium heat and add oil.
Add onion and cook until soft. Add garlic and cook 1-2 minutes longer. Do not let onions and garlic brown.
Mix spices, pepper and salt together and add to pan. Cook for 1 minute, stirring to keep spices from burning.
Add chickpeas and coat with onion mixture. Add tomatoes, sweet potato and pinch of sugar.
Cook until sweet potatoes are tender - about 15 minutes.
Serve hot over rice.