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Chickpeas And Sweet Potato Curry

recipe 30 min
Total 468 Kcal 21 g protein 80 g carbs 9 g fat

Ingredients for serving

  • 100 g Chickpeas (garbanzo beans, .. 0.5 x cup (7 oz)
  • 50 g Sweet potato, raw 0.5 x small, large, medium (3.5 oz)
  • 28.8 g Onions, raw 0.25 x cup, sliced (4 oz)
  • 45 g Tomatoes, red, ripe, raw, year .. 0.25 x cup, chopped or sliced (6.3 oz)
  • 1.4 g Spices, chili powder 0.5 x tsp (0.1 oz)
  • 0.9 g Spices, coriander seed 0.5 x tsp (0.1 oz)
  • 1.1 g Spices, turmeric, ground 0.5 x tsp (0.1 oz)
  • 1 g Spices, allspice, ground 0.5 x tsp (0.1 oz)
  • 2.3 g Oil, olive, salad or cooking 0.5 x tsp (0.2 oz)
  • 117.5 g SWANSON BROTH, Vegetable Broth 0.5 x cup (8.3 oz)
  • 0.2 g Salt, table 0.5 x dash (0 oz)
  • 10 g Coriander (cilantro) leaves, raw 0.5 x sprigs (0.7 oz)

Instructions

  • Soak chickpeas in water for 6 hours. Bring them to boil in a large pot with enough water until they are well cooked or become tender. Drain and keep chickpeas aside.
  • Blend the Tomatoes in a food processor until they become a puree.
  • Heat oil in a large pan. Add chopped onions and sauté until light golden in color.
  • Add the tomato puree, chopped sweet potatoes, turmeric powder, red chili powder, coriander powder, all spice powder and vegetable stock, mix well and Cook for 10 minutes in medium flame.
  • Add cooked chickpeas and salt mix well and cook for 10 minutes on medium heat.
  • Garnish with cilantro leaves and serve hot.

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