Indian Roasted Chickpea and Sweet Potato Curry

This Indian-inspired curry is packed with flavor and nutrients from chickpeas and sweet potatoes. Roasting the chickpeas and sweet potatoes adds a delightful crispiness to the dish, while the coconut milk and spices create a rich and aromatic sauce.

Ingredients:

• 2 cups cooked chickpeas
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can 14 oz coconut milk
• 1 can 14 oz diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss chickpeas and sweet potatoes with olive oil, curry powder, cumin, turmeric, cayenne pepper, salt, and pepper

Spread the seasoned chickpeas and sweet potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy

In a large pot, heat olive oil over medium heat

Add diced onion, minced garlic, and grated ginger

Saut until fragrant, about 5 minutes

Add the roasted chickpeas and sweet potatoes to the pot, along with coconut milk and diced tomatoes

Stir to combine

Season with salt and pepper to taste

Simmer for 15-20 minutes, allowing the flavors to meld together

Serve hot, garnished with fresh cilantro

Enjoy!