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