Sweet Potato & Chickpea Curry

(Prep Time 20 minutes

Cook Time 25 minutes)

1 small onion

1 clove garlic

2 cups chickpeas – canned

1 large sweet potato

1 can coconut milk

1 tablespoon fresh ginger, finely diced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon coriander / cilantro spice

1 teaspoon turmeric

2 tablespoons Olive oil

Salt

Black Pepper

Fresh coriander / cilantro

Green onions

Peel and finely chop ginger, and onion. Peel and crush garlic. Peel the sweet potato and cut into 1 inch cubes. Heat a large pan; add olive oil, chopped onion, ginger and garlic. Sauté until onion is translucent. Add chili powder, cumin, coriander and turmeric to the pan. Sauté the spices – be careful not to overcook the spices. Add the coconut milk and stir well. Add sweet potatoes and chickpeas. Bring to a boil. Reduce heat and allow to simmer uncovered for 20 minutes, or until potatoes are done. Add salt and pepper to taste. Serve over basmati rice, or pasta with fresh coriander and green onions sprinkled on top.

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Spices hold memories. They do! We make associations of people, places and things with the fragrant aromas of food, with the spices and tasting sensations in those seasons. Curry spices represent warmth, love, care, camaraderie, and fellowship in the most treasured seasons of my life. Perhaps, this recipe shared with those near and dear to you will start the same memories for you.

#Sweetpotato #Chickpea #Curry