Ingredients
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp grated ginger
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp chili powder (optional)
2 medium sweet potatoes, diced
1 can chickpeas, drained and rinsed
400ml coconut milk
200ml vegetable stock
Salt and pepper to taste
Fresh coriander to garnish
Method
Heat the vegetable oil in a large pot over medium heat and sauté the chopped onion, garlic, and grated ginger until soft and fragrant.
Add the cumin, coriander, turmeric, and chili powder, cooking for a minute to release their aromas. Stir in the diced sweet potatoes and chickpeas, and then pour in the
coconut milk and vegetable stock. Bring the mixture to a gentle simmer and cook for 20 – 25 minutes, or…