Ingredients
- 2 x 230g chickpeas - drained weight, drained and washed
- 2 medium-size sweet potatoes or 1 large sweet potato - peeled and cut into bite-size cubes (around 300g)
- 1 medium-size onion - peeled and finely diced
- 2 garlic cloves - peeled and finely diced
- 2 finger chilies or 1 scotch bonnet or pinch chili flakes - optional
- 1 vegetable bouillon cube
- 1 teaspoon of tomato paste
- 1 teaspoon of curry powder
- ½ teaspoon each of paprika - oregano, cumin and garlic granules
- ½ teaspoon each of turmeric and ginger powder
- Pinch of salt and pepper
- 2-3 tablespoons of smooth peanut butter - sugar free
Instructions
- In a large pot, add a touch of oil on a medium-high heat, add the onions and garlic and sauté until soft.
- After a couple of minutes, add all the spices and sauté (add splashes of water to deglaze the pot if needed).
- Add the tomato paste and stir it through. After a minute, add the sweet potatoes and sauté to cover in spices and tomato paste.
- Add the veggie cube and 500mL of boiling water, along with the peanut butter and the chickpeas. Stir well, as you need to dissolve the peanut butter.
- Add chilies or scotch bonnet, if using. Bring to a boil and turn the heat to low. Simmer for 20-25 minutes, stirring occasionally. You want the sauce to thicken up a bit and be creamy. If it's too watery, add more peanut butter. If it's too thick, add a little bit of water.
- Adjust seasoning to your liking and check if the sweet potatoes are cooked with a fork.
Notes
I prefer to serve this dish with white basmati rice, but you can have it with brown rice or quinoa. It lasts up to 5 days in the fridge, and you can also freeze it. If you are allergic to peanuts, feel free to swap it with any other seed or nut butter of your liking (cashew nut or sunflower seed butter could work).
Find more of Natalie's recipes on her website & Instagram.
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