1 tbsp oil
1 tbsp cumin seeds
1 onion, finely sliced
salt & black pepper
2 garlic cloves, crushed
1 chilli finely sliced
50g root ginger, peeled & grated
600g chickpeas (undrained weight)
1 x 400g tin tomatoes
750g sweet potato, peeled and cut into bite-sized cubes
heat a large saucepan over a medium heat. add oil. once hot, add cumin seeds fry for a minute.
add onion and sweat for 5-6 minutes.
add the garlic, chilli and ginger and fry for three minutes.
add sweet potato and cover with cartouche. sweat for 10 minutes.
drain and rinse chickpeas. add to the pan with the tomatoes. add enough water to cover, bring to a simmer, stirring to mix everything together.
cover, simmer over a medium low heat, stirring now and again, for 20 minutes, or until the potatoes are soft.
meanwhile, cook the rice according to the packet instructions. season to taste with salt and pepper. we served our with black onion seeds on top and with rice