Spiced Sweet Potato & Chickpea Stew

How to make it

1. 1

   First, get your ingredients ready. Peel and dice the yellow onion and sweet potatoes into bite-sized cubes. They do not have to be perfect, just similar in size so they cook evenly.

2. 2

   Grab a medium sized pot or Dutch oven and set it over medium heat. Add a tiny splash of oil, if you like, then toss in your diced onion. Cook the onion for about 5 minutes until it starts to soften and turn a bit translucent.

3. 3

   Now, add the diced sweet potatoes to the pot along with the curry powder. Stir everything well, making sure those sweet potato cubes get nicely coated in that fragrant spice. Let it cook for another 2 minutes, stirring occasionally.

4. 4

   Pour in the drained and rinsed chickpeas, then follow with the creamy full-fat coconut milk. Give it a good stir to combine all the delicious flavors.

5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 to 20 minutes. You want those sweet potatoes to be fork tender. Taste and add a little salt and pepper if you feel it needs it. Serve warm and enjoy your wonderful homemade stew!