Sweet potato and chickpea curry

Ingreadient:

1 tbsp vegetable oil
1 tbsp cumin seeds (or ½ tbsp ground cumin)
1 onion, finely sliced
2 garlic cloves, crushed
½–1 tsp chilli flakes (to taste)
50g/1¾oz fresh root ginger, peeled and grated
1½ x 400g tins chickpeas, drained and rinsed
400g tin chopped tomatoes
750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
salt and black pepper
200g/7oz rice, to serve

Direction

1. Heat the oil in a large saucepan over a medium heat. 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 3 minutes.
2. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
3. 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 cooking if needed.
4. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.