Chickpea & Sweet Potato Soupy Curry

Anything soupy and warm with a hint of spice is perfect for this cold winter weather. Looking outside at what was yesterday's beautiful snowfall but is now today's icy hazard, all I want to do is snuggle up under the blanket with a bowl of this delicious curry!

Enjoyed on it's own, with chapati or with rice, this dish is the ultimate comfort!

VEGAN

SOURCE OF PROTEIN

See below for the detailed recipe, with an easy to follow video at the end.

INGREDIENTS (serves 4):

• 1 tbsp rapeseed oil (or any other cooking oil)

• 1 red onion, finely chopped

• 1 tbsp ginger, minced

• 3/4 tbsp garlic, minced

• 1/2 tbsp green chilli, minced

• 1/4 tsp scotch bonnet chilli pepper, minced

• 1 medium sweet potato, cubed

• 1 tsp salt

• 1/2 tsp turmeric

• 1 tsp coriander cumin powder

• 400g tin of chickpeas, drained

• 3 tbsp passata

• boiling water

• freshly chopped coriander for garnish

METHOD:

1. Heat the oil in a saucepan then add the onions. Cover and allow to cook on low-medium heat until starting to brown.

2. Add in ginger, garlic, and chillies. Mix then add the sweet potato and stir. Sprinkle in salt, turmeric and coriander cumin powder. Mix well then cover and leave to cook on low-medium heat until the potatoes begin to soften.

3. Stir in the chickpeas followed by the passta and mix. Cover again and allow to cook for about 5 minutes.

4. Pour in boiling water to your desired soupiness. Cover one final time and allow to simmer and low-medium heat for 10-15 minutes.

5. Garnish with coriander and serve!

NUTRITIONAL INFO (per serving):

✅ 177 kcal

✅ 27.2g carbs

✅ 2.3g fat (0.3g saturated)

✅ 8.5g protein

✅ 4.1g sugar

✅ 9.3g fiber

Music: Audiobinger - Lonely Winter