Sweet Potato and Chickpea Curry

Ingredients for  4  Servings

• 1 tbsp

  Vegetable oil
• 1 tbsp

  Cumin seeds
• 1

  Onion, finely sliced
• 2

  Garlic cloves, crushed
• ½–1 tsp

  Chilli flakes (to taste)
• 50g

  Fresh root ginger, peeled and grated
• 600g tin

  Chickpeas, drained and rinsed
• 400g tin

  Chopped tomatoes
• 750g

  Sweet potato, peeled and cut into bite-sized cubes
• -

  Salt and freshly ground black pepper
• 200g

  Rice, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat the oil a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes.
2. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
3. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed.
4. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.