Curry Chickpeas with Sweet Potato and Yogurt Sauce

Ingredients

• Sweet Potato1/2 medium (90 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)
• Yogurt1/4 cup (60 g)
• Garlic Paste1/2 teaspoon (1 g)
• Lemon Juice1 tablespoon (15 g)
• Curry1 teaspoon (2 g)
• Cilantro2 tablespoon (6 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Wash, dice and put the sweet potato in a pot with boiling water. Let boil for 10-12 minutes.

3. 3

   Step 3

   Next, chop the onion, garlic, tomato and cilantro.

4. 4

   Step 4

   Heat a pan over medium heat. Once heated, pour the oil, add the onion and a pinch of salt.

5. 5

   Step 5

   Stir-fry for 5 minutes and then add the tomato with the garlic. Mix well, cover and let cook for 6 more minutes.

6. 6

   Step 6

   In the meantime, mix the yogurt with the garlic paste or powder, lemon juice and salt and pepper to taste. Mix well and add half the cilantro. Set aside.

7. 7

   Step 7

   Once the tomato releases 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, sprinkle with the remaining cilantro and mix well.

9. 9

   Step 9

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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