Chickpea & Sweet Potato Stew
- 2 tablespoons sunflower oil
- 2 red onions. Peeled and chopped.
- 4 garlic cloves. Peeled and chopped.
- 2 tablespoons medium hot curry paste.
- 450g chickpeas. Drained and rinsed.
- 1 red chilli. Deseeded and chopped.
- Salt & pepper.
- 300 ml vegetable stock.
- 1 bunch spring onions. Chopped.
- 4 tablespoons chopped fresh coriander.
- Juice of 1 lime.
- 1 tablespoon gara masala.
- Heat oil in large pan and fry the onion for 5 minutes, add the garlic and curry paste and cook for 30 seconds, stirring frequently. Add the diced sweet potato, chickpeas and chilli and season well. Next add the stock and 150 ml water, bring to the boil and simmer 30 mins. Add spring onions, 3 tablespoons chopped coriander, the lime juice and garam masala. Reheat and simmer for a further 2-3 minutes. Season to taste and garnish with the remaining chopped coriander. Serve with boiled basmati rice.
sunflower oil, red onions, garlic, curry, chickpeas, red chilli, salt, vegetable stock, spring onions, fresh coriander, lime
Taken from www.epicurious.com/recipes/member/views/chickpea-sweet-potato-stew-50098959 (may not work)