Curry with chickpeas and sweet potato - Hutten

Main dish

4 people

40 min. preperation

Joris Hendriks

30 - 60 min East-European gluten free lactose-free legumes Main course one dish meal vegan vegetables vegetarian wheat-free

Curry with chickpeas and sweet potato

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Ingredients

Handful of fresh coriander leaves
2 cloves of garlic
2 cm fresh ginger root, peeled
1 tbs turmeric
1 tbs coriander
¼ tbs cumin
¼ tbs cinnamon
½ tsp cayenne pepper
2 tbs water
3 tbs oil
1 onion
1 red sweet pepper
400 g sweet potatoes, peeled
1 tin (400 gr) chickpeas
1 small tin tomato paste
250 gr couscous

How to prepare it

Mix the coriander, garlic, ginger, spices, water and 2 tablespoons of oil in a food processor or with a hand blender for the curry paste.
Dice the onion, sweet pepper and potatoes. Heat the oil and braise the onion and sweet pepper.
Add the curry paste and let it cook for a while.
Add the potatoes and strained chickpeas, together with the tomato paste and approx. 500 ml water.
Let it simmer for 25 minutes.
In the meantime, prepare the couscous as described on the package.
Serve with fresh coriander.

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