Ingredients

Steps

• Heat oil in a large saucepan over medium heat.
• Fry cumin seeds for one minute until aromatic.
• Add sliced onion and salt, cooking for six minutes until soft.
• Stir in garlic, chilli flakes, and ginger and fry for three minutes.
• Drain and rinse the chickpeas.
• Add chickpeas, tomatoes, sweet potato, and 500ml of water to the pan.
• Simmer covered for 40 minutes until potatoes are soft and sauce thickens.
• Cook the rice according to packet instructions while the curry simmers.
• Season with salt and pepper and serve immediately with the rice.