Smoky Sweet Potato and Chickpea Curry

This sweet potato and chickpea curry is a quick and easy dinner that's packed with flavor. The sweet potatoes add a hint of sweetness, while the chickpeas provide a protein boost. The curry powder, cumin, and smoked paprika give the dish a warm and smoky flavor. Serve over rice or quinoa for a complete meal.

I first came up with this recipe when I was looking for a quick and easy dinner that I could make with ingredients I already had on hand. I had a few sweet potatoes, a can of chickpeas, and some curry powder, and I thought, 'Why not?' I threw everything into a pot and simmered it for a while, and the result was this delicious curry. I've been making it ever since, and it's become one of my go-to weeknight meals.

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

Ingredients

• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 (14.5 ounce) can diced tomatoes

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, curry powder, cumin, and smoked paprika and cook for 1 minute more.
4. Stir in the sweet potatoes, chickpeas, and tomatoes.
5. Bring to a simmer and cook for 20 minutes, or until the sweet potatoes are tender and the sauce has thickened.
6. Season to taste with salt and pepper.
7. Serve over rice or quinoa.

Why It Works

• The sweet potatoes add a natural sweetness to the curry, which helps to balance out the spices.
• The chickpeas provide a protein boost, making this curry a filling and satisfying meal.
• The curry powder, cumin, and smoked paprika give the dish a warm and smoky flavor.
• Simmering the curry for a while allows the flavors to meld and develop, resulting in a complex and delicious dish.