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Sweet Potato and Chickpea Curry – – large sweet potatoes, chickpeas (or two cups dried chickpeas), baby Spinach leaves, coconut milk, red onion, thinly sliced, garlic- crushed, zest of lime and its juice, chopped chili pepper (discard seeds if you don’t want it too hot), cumin seeds, coriander seeds, coconut oil, cinnamon, fresh coriander, salt and pepper to taste, 1. If cooking dry chick peas. Soak overnight in a large bowl of water. In the morning discard the water and wash the chickpeas thoroughly. Bring a large pan of water to the boil, add the chickpeas and simmer for 1 hour or until softened.; 2. Peel sweet potatoes and cut up into large chunks.
; 3. Put all your spices in a medium size casserole dish on a medium heat. Pay attention -do not burn them- as soon as you smell the spices remove off the heat, place spices on a plate and leave to cool.
; 4. Add the coconut oil to the casserole dish and heat, then add the onion, garlic and chilli and cook gently till softened- about 5 minutes.
; 5. Place the spices in a grinder and grind until you have a fine powder to add to your casserole. Give everything in the pan a good stir.
; 6. Add salt and pepper to taste.Then add your sweet potatoes and chickpeas. Stir it up again.
; 7. Zest the lime and add to the casserole dish.
; 8. Add the coconut milk and cook on a gentle heat until the potatoes are cooked – about 20 minutes- treat them gently as they can break down very easily
; 9. Add the freshly squeezed lime juice and coriander. Stir through and your delicious sweet potato and chickpea curry is done.
; – <strong>Clever Tip</strong>
Serve with quinoa, basmati rice or your favourite grain for a fully balanced meal.