Chickpea and sweet potato curry

Name: Chickpea and sweet potato curry
Yield: 5 servings
Cuisine: American
Ingredients: 2 cups chicken stock; 1 can chickpeas drained; 2 cups sweet potato small diced; 14 oz petite diced tomatoes; Bunch cilantro chopped; Large onion fine diced; red chiles seeded and minced (2 for mild 4 for hot); 3 large garlic minced; 3 tbsp vegetable oil; 1 cup water; Dry seasonings.; 2 tbsp yellow curry powder; 1 tsp all spice; 1 tsp nutmeg; 1 1/2 tsp smoked paprika; 2 tsp dried thyme; 1 tsp cumin powder; 1 tsp white pepper; Kosher salt

Chef Bryce @ChefBryce

Chickpea and sweet potato curry

Chef Bryce @ChefBryce

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Ingredients

5 servings

2 cupschicken stock
1 canchickpeas drained
2 cupssweet potato small diced
14 ozpetite diced tomatoes
Bunchcilantro chopped
Large onion fine diced
red chiles seeded and minced (2 for mild 4 for hot)
3large garlic minced
3 tbspvegetable oil
1 cupwater
Dry seasonings.
2 tbspyellow curry powder
1 tspall spice
1 tspnutmeg
1 1/2 tspsmoked paprika
2 tspdried thyme
1 tspcumin powder
1 tspwhite pepper
Kosher salt

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Steps

1

Add oil until hot and then the onions and chiles and sauté for about 5 minutes, add the garlic until fragrant
2

Add all the seasonings plus salt to taste and toast for a few minutes
3

Add the potatoes and chickpeas and cook for a few minutes
4

Add the tomatoes followed by the chicken stock and water and bring to a boil and reduce to medium and simmer partially covered for 15 minutes and then open for another 10 and check for seasoning and consistency and adjust accordingly (take the lid off and reduce more if it needs to be thicker)
5

Stir through the cilantro and and serve over rice and top with green onions