RECIPES WITH CHICKPEAS AND SWEET POTATO RECIPES

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.

Steps:

• 1 Heat oil in a wok over high heat. Add onion and chilli and cook for 1 minute or until fragrant. Add chicken and cook for 1 minute or until browned. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk, fish sauce and ¾ cup water, stirring to combine.
• 2 Add sweet potato, courgette and snow peas, stirring to combine. Bring mixture to the boil, then reduce heat to low and simmer for 15 minutes.
• 3 Add chickpeas, spinach and coriander, stirring through to combine. Divide curry among four serving bowls and serve with poppadums.