Chickpea & sweet potato curry

I was browsing through my recipe books the other day and came across a recipe that i hadn't made for a while, Chickpea and Potato curry.  Now chickpeas and sweet potato work so well in a curry ( you can use regular potatoes if preferred), Both of them are so cheap to buy and chickpeas are a store cupboard staple that you should never be without.Its an easy dish to throw together when you get in from work and has the added bonus that if there is anything left over like many other curry's it often tastes better the next day.

Serves 4 people        Preparation time10 mins     Cooking time 45 mins

Ingredients

• 1 tbsp oil
• 1 onion (finely sliced)
• 1tbsp cumin seeds
• salt & black pepper
• 2 garlic cloves crushed
• 1/2 - 1tsp chilli flakes (to taste)
• 50g root ginger ( peeled and grated)
• 600g tinned chick peas
• 1x400g tin of tomatoes
• 750g sweet potato peeled & cut into bite sized cubes (or regular potatoes if preferred)

Step-by-step

1. 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 mins or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 mins
2. Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water to cover the sweet potatos and chick peas, bring to simmer , stirring to mix everything
3. Cover with a lid and simmer over a medium heat, stirring now and again for 30-49 mins or until the potatoes are soft or start breaking apart and the sauce has thickened. Top up with a little more water during cooking if needed.  
4. Season with salt & pepper to taste and serve with rice.

Tip! why not have mushroom bhajee with this. You can find the recipe on the blog 12th Feb