Chickpea Stew with Sweet Potato and Curry

Ingredients

• Chickpeas3/4 cup (150 g)
• Sweet Potato1/2 medium (90 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Cilantro1 tablespoon (3 g)
• Oil1/2 tablespoon (5 ml)
• Curry1/2 teaspoon (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Wash the sweet potato, dice and put in a pot with boiling water. Let boil for 8-10 minutes.

3. 3

   Step 3

   Then chop the tomato with the onion, garlic and cilantro.

4. 4

   Step 4

   Heat a pan over medium heat. In the meantime, pour the oil and add the onion with the tomato and a pinch of salt.

5. 5

   Step 5

   Stir-fry for 5 minutes. Then add the garlic, salt and pepper, and curry. If necessary, add a spritz of water.

6. 6

   Step 6

   Mix well, cover and let cook for 5-6 more minutes.

7. 7

   Step 7

   Once the tomato has released its juice, add the chickpeas. Mix well, cover and let cook for 2 more minutes.

8. 8

   Step 8

   Add the sweet potato previously drained and the cilantro.

9. 9

   Step 9

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Stew with Sweet Potato and Curry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.