Coconut, Sweet Potato and Chickpea Stew

Ingredients

• 1 small onion, chopped
• 2 tablespoon vegetable oil
• 5 cloves garlic, grated
• 1inch fresh ginger, grated
• 3/4 teaspoon cinnamon
• 1 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon chilli powder
• Salt to taste
• 1 green chilli
• 1 can chopped tomatoes
• 1 can chickpeas
• 1 large potato, chopped into 1inch cubes
• 1 can light coconut milk*
• 1/4 cup chopped coriander
• Basmati rice, for serving

*TIP- If you can only find full fat coconut milk, then dilute half a cup of coconut milk with half a cup of water*

Method

1. In a medium-large skillet (with a lid for later), heat the vegetable oil and the chopped onion. Allow this to soften for 3-5 minutes, and then add the grated garlic, ginger, chilli and spices. Stir and leave to simmer with the onions for 5-7 minutes, add a splash of water if the onions are sticking to the bottom of the skillet.

2. Add the drained and rinsed chickpeas, the can of tomatoes, the light coconut milk and the chopped sweet potato. Turn the heat down to simmer, cover and leave for 30-50 minutes until the sweet potatoes are tender. At 30 minutes, check the taste of the spices and add more if needed and add salt according to taste. 

3. Before dishing up, sprinkle the chopped coriander on top and serve with the steaming basmati rice.