Sweet Potato and Chickpea Curry

Serves 2

You will need:
1/2 onion

1 clove garlic
300g sweet potato
120g chickpeas (about half a tin) 
2 tomatoes
2 tsp olive oil
salt, pepper, curry powder 
water

Step 1:
Heat the oil in a frying pan and lightly fry the onions until they become translucent.



Step 2:
Add the garlic (minced), curry powder (about 1tsp) and some salt and pepper

Step 3:
Slice the tomatoes into segments and the sweet potato in to small cubes. 



Step 4:
Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 250ml) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.



Step 5:
Cover with a lid and simmer over a medium low heat, stirring now and again, for 20-30 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.

Step 6:
Serve immediately, either on its own or along with something else e.g brown rice or quinoa