Spicy Sweet Potato and Chickpea Curry
  • 2-3 Tbs. Olive oil
  • 1 medium onion, diced
  • 1 large carrot, coarsely chopped
  • 1 bell pepper, preferably green, cut into bite-sized pieces
  • 2 large sweet potatoes, peeled and cut into bite-size chunks
  • 5-6 garlic cloves, minced
  • 4 tsp. sweet curry powder
  • I Tbs. hot curry powder
  • I Tbs. ground cumin
  • 1 ½ tsp. garam masala
  • A few dashes of cinnamon
  • 1-2 cans of chickpeas (drained), or similar amount of cooked dried beans
  • 1 28 oz can crushed tomatoes
  • Chicken or vegetable broth
  • Salt
  • Black pepper
  1. Set a dutch oven or stock pot over medium-high heat, add the olive oil. Saute onion, carrot and bell pepper until beginning to soften. Add sweet potatoes, garlic, and all the spices and saute until fragrant, 1-2 minutes. Add chickpeas, tomatoes, and enough stock to almost cover the ingredients. Season with salt and pepper, and more spices if you'd like (keeping in mind the flavors will intensify as the liquid reduces). Simmer partially covered for about 30 minutes, remove the lid and continue to simmer until it has the consistency of a thick stew. Taste a chunk of sweet potato to make sure it's done, and season to taste with more salt and pepper if necessary.
  2. Serve over rice. And if you're so inclined (and I am so very inclined) top it with a fried egg.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/spicy-sweet-potato-and-chickpea-curry/