Synapse-Strengthening Sweet Potato and Chickpea Curry

This simple yet flavorful curry is a great way to get your daily dose of vegetables. The sweet potatoes and chickpeas provide a good source of fiber and protein, while the spices add a warm and aromatic flavor. The curry can be served with rice, quinoa, or your favorite flatbread.

This recipe was inspired by a trip I took to India a few years ago. I was particularly struck by the variety and flavor of the curries that I ate there. When I got back home, I started experimenting with different curry recipes, and this one is the result. It's a simple recipe to make, but the flavors are complex and delicious.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin

Instructions

1. In a large skillet or Dutch oven over medium-high heat, heat 2 tablespoons of oil.
2. Add the sweet potatoes and cook, stirring occasionally, until tender and slightly browned, about 10 minutes.
3. Add the chickpeas, onion, bell pepper, garlic, and ginger and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the turmeric and cumin and cook for 1 minute more.
5. Add 1 cup of water or broth and season with salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sweet potatoes are fully cooked through.
7. Garnish with fresh cilantro or parsley, and serve with your favorite sides.
8. Enjoy!

Why It Works

• The combination of sweet potatoes and chickpeas provides a good balance of flavors and textures.
• The spices add a warm and aromatic flavor to the curry.
• The curry can be easily customized to your own taste preferences.
• It's a healthy and satisfying meal that can be served with a variety of sides.