Ingredients

• 1 tbsp oil
• 1 tbsp cumin seeds
• 1 onion
• finely sliced
• salt and black pepper
• 2 garlic cloves
• crushed
• ½-1 tsp chilli flakes (to taste)
• 50g/1¾oz root ginger
• peeled and grated
• 600g/1lb 5oz tinned chickpeas (undrained weight)
• 1 x 400g/14oz tin tomatoes
• 750g/1lb 10oz sweet potato
• peeled and cut into bite-sized cubes
• 200g/7oz rice

Directions

• 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 minutes
• or until the onion is soft and translucent. Add the garlic
• chilli flakes and ginger and fry for a further three minutes.
• Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer
• stirring to mix everything together.
• Cover with a lid and simmer over a medium low heat
• stirring now and again
• for 25-30 minutes
• or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during the cooking if needed.
• Meanwhile
• cook the rice according to the packet instructions.
• Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.