Sweet potato and chickpea curry

• 1 tbsp olive oil
• 1 onion (chopped, or use frozen chopped onion)
• 2 cloves garlic (crushed)
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 600 g sweet potato (peeled and cut into chunks)
• 1 × 400g tin chickpeas (drained and rinsed)
• 1 × 400g tin chopped tomatoes
• 1 × 400ml tin coconut milk (optional, for a creamier curry)
• 200 ml water
• salt and pepper

Method

1. 1Heat the oil in a large pan over a medium heat. Add the onion and cook for 4 to 5 minutes until softened, then stir in the garlic.
2. 2Add the curry powder, cumin and turmeric and cook for a minute, stirring, until fragrant.
3. 3Add the sweet potato chunks and stir to coat them in the spices.
4. 4Pour in the chopped tomatoes, chickpeas, coconut milk if using and water. Stir well.
5. 5Bring to a simmer, then turn the heat down and cook for 20 to 25 minutes, stirring now and then, until the sweet potato is tender and the sauce has thickened. Add a splash more water if needed.
6. 6Season to taste with salt and pepper.