View source for Sweet potato and chickpea curry


'''Ingredients'''

*   1 tbsp oil
*    1 tbsp cumin seeds
*    1 onion, finely sliced
*    salt and black pepper
*    2 garlic cloves, crushed
*    ½-1 tsp chilli flakes (to taste)
*    50g/1¾oz root ginger, peeled and grated
*    600g/1lb 5oz tinned chickpeas (undrained weight)
*    1 x 400g/14oz tin tomatoes
*    750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
(    200g/7oz rice

Recipe tips
'''Method'''

#   Heat a large saucepan over a medium heat and add the oil. 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 three minutes.
#   Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. 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 30-40 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 the cooking if needed.
#    Meanwhile, cook the rice according to the packet instructions.
#    Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.