Chickpea Curry with Sweet Potatoes
Spices:
2-3 tbsp Olive Cart Curry Powder
1 tsp nutmeg
1 1/2 tsp smoked paprika
2 tsp thyme leaves
1 tsp cumin powder
1 tsp salt/pepper (to taste)
Curry:
3-4 tbsp Olive Cart Shallot Garlic EVO
1-2 garlic gloves
1/3 cup diced onion (brown, white, or yellow)
2-3 medium-sized sweet potatoes
2 cans of Chickpeas
14oz canned crushed tomatoes (optional)
2 cups vegetable or chicken broth (water can be substituted)
2 tbsp fresh parsley
Heat olive oil in a deep skillet over medium-high heat.
Add onion and garlic, and cook until onion is translucent.
Add Curry spices and stir for 1 minute.
Add potatoes and stir to coat in spices. If the spices start to stick to the bottom of the skillet, add a bit of water.
Add chickpeas, tomatoes, and vegetable or chicken broth (or water). Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until potatoes are cooked and the sauce has thickened.
Top with parsley and serve with white rice, basmati, or coconut rice!
Posted by Dave in Recipes on May 09, 2020 . .
