This is one of my favorite recipes ever. I always go back to it whenever I want something hearty without having to spend a lot of time cooking.
Preheat the oven to 400° F (200° C).
Wash sweet potatoes, poke them with a fork a few times and place onto an oven rack (on top of some parchment paper). Bake for about 45 minutes or until tender.
In a small pan, sauté onion, garlic and ginger in some water (or oil). Add tomato paste, curry, chili and finally chickpeas while stirring and let cook for 1-2 minutes. Deglaze with 1/2 cup (about 120 ml) water, cover and let simmer over low heat. Stir regularly and remove from stove when all the liquid has evaporated.
Depending if the chickpeas were salted already, season to taste. Cover and set aside until sweet potatoes are ready.
Take sweet potatoes out of the oven and let cool until cool enough to handle. Cut lengthways and break up with a fork a little (if prepping for later, see notes). Arrange chickpea curry, top with some parsley and serve right away.
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