CHICKPEA AND SWEET POTATO RECIPES

SWEET POTATO AND CHICKPEA CURRY RECIPE - BBC FOOD

Sweet potato and chickpea curry recipe - BBC Food image

This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.

Provided by Atul Kochhar

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 tbsp cumin seeds
1 onion, finely sliced
2 garlic cloves, crushed
½–1 tsp chilli flakes (to taste)
50g/1¾oz fresh root ginger, peeled and grated
1½ x 400g tins chickpeas, drained and rinsed
400g tin chopped tomatoes
750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
salt and black pepper
200g/7oz rice, to serve

Steps:

Heat the oil in 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.
Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
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.
Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.

Nutrition Facts : Calories 551kcal, CarbohydrateContent 97g, FatContent 8g, FiberContent 13g, ProteinContent 15.5g, SaturatedFatContent 1g, SugarContent 14.5g

SWEET POTATO AND CHICKPEA CURRY RECIPE - BBC FOOD

Sweet potato and chickpea curry recipe - BBC Food image

This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.

Provided by Atul Kochhar

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 tbsp cumin seeds
1 onion, finely sliced
2 garlic cloves, crushed
½–1 tsp chilli flakes (to taste)
50g/1¾oz fresh root ginger, peeled and grated
1½ x 400g tins chickpeas, drained and rinsed
400g tin chopped tomatoes
750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
salt and black pepper
200g/7oz rice, to serve

Steps:

Heat the oil in 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.
Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
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.
Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.

Nutrition Facts : Calories 551kcal, CarbohydrateContent 97g, FatContent 8g, FiberContent 13g, ProteinContent 15.5g, SaturatedFatContent 1g, SugarContent 14.5g

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SWEET POTATO AND CHICKPEA CURRY RECIPE - BBC FOOD

This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.
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Reviews 4.3
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