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.