This is a very simple dish, but great to make when you don’t have many veggies left in your fridge. All you need are a few spices, chickpeas, sweet potatoes and onions. Depending on how much you have, you can make a big batch and save it for later. You could also add it to brown rice or quinoa.
Chickpea Curry
1 tbsp coconut oil
2 cloves garlic, minced
2 tbsp ginger, minced
2 onions, chopped
1 tsp cumin
1 tsp coriander
1/2 tsp curry powder
1/2 tsp turmeric
1/2 cup fresh cilantro (coriander)
1 large sweet potato, chopped
1 can organic chickpeas, rinsed and drained
1 can coconut milk
Cook the garlic, ginger and onions in coconut oil for about 5 minutes or until the onions are translucent. Add in the spices and herbs. Pour a few splashes of water in the pan if it is sticking. Add in the sweet potato and cook until almost tender. Finish by adding the chickpeas and coconut milk. Allow the coconut milk to reduce, as it is absorbed by all of the ingredients. Enjoy!
