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Heat a large saucepan over medium high.

Add:

  • 1 tsp. vegetable oil,
  • 1 finely chopped onion
  • 2 minced garlic clove
  • 2 tbsp. curry powder
  • 1 tbsp. ginger
  • ¼ tsp. salt
  1. Cook 2 min.
  2. Peel 2 small sweet potatoes and chopped into 2 inch pieces
  3. Stir into saucepan along with 796 ml can diced tomatoes
  4. Bring to a boil then reduce heat to medium low.
  5. Simmer covered 15 minutes\Stir in 540 ml chickpeas drained and rinse
  6. Continue cooking until potatoes are tender
  7. Serve with rice.