This tasty dish of chickpeas with sweet potato and curry is Greek-asian fusion at its finest, and also vegan! Most of the ingredients may be in your kitchen cupboard already, meaning a quick stop to the green grocer for fresh cilantro or parsley and a lime may be all you need to buy for the finishing touches.

Recipe: Chickpeas with Sweet Potato and Curry

Preparation: 10 minutes
Cooking: 20 minutes
Level: Easy
Servings: 4

Ingredients

  • 2 cups cooked chickpeas
  • 1 onion, finely chopped
  • 2 large red sweet potatoes
  • 400g coconut milk (canned)
  • 1 tbsp curry paste
  • 3 tbsp olive oil
  • Salt
  • ½ bunch fresh cilantro or parsley

Equipment

  • Pot

Instructions

Peel and cut the sweet potatoes into bite-sized pieces. Heat the olive oil in a pot and sauté the onion for 5-6 minutes until softened. Add the sweet potatoes and sauté for another 3-4 minutes. Stir in the curry paste.

Add 1 cup of hot water and simmer for 10 minutes until the potatoes soften. Stir in the chickpeas, coconut milk, and salt. Lower the heat and cook on low until the flavors meld and the sauce thickens.

Remove from heat, sprinkle with fresh cilantro or parsley, and serve in a bowl with rice and a squeeze of lime.

Source: Argiro