Spiced Chickpea and Sweet Potato Curry

Ingredients

• 800 g tinned chickpeas
• 500 g sweet potatoes
• 400 g tinned chopped tomatoes
• 400 ml tinned coconut milk
• 1 onion
• 3 clove garlic cloves
• 3 tsp medium curry powder
• 2 tbsp sunflower oil

Method

1. 1

   Peel and cube the sweet potatoes into 2cm chunks.

2. 2

   Heat the oil in a large pot and fry the diced onion for 5 minutes until golden.

3. 3

   Add the crushed garlic and curry powder and stir for 1 minute.

4. 4

   Add the sweet potato, chopped tomatoes and coconut milk. Stir well and bring to the boil.

5. 5

   Simmer for 15 minutes, then add the drained chickpeas and cook for a further 5 minutes until the sweet potato is tender. Serve with rice.