A perfect heart-warming and delicious dish all year round
Ingredients
or700 grams of sweet potato, baked
or1 can drained, rinsed of chickpeas (254 g)
or1 cup, chopped of onions, raw (160 g)
or3 cloves of garlic, raw (9 g)
or20 grams of ginger root, raw
or3 tbsps of tomato products, canned, paste, without salt added (48 g)
or1 tsp of spices, turmeric, ground (3 g)
or2 teaspoon of garam masala (6 g)
or2 tsps of grounded cumin
orChilli Flakes, optional
or800 grams of chopped tomatoes (2 cans)
or1 can of coconut milk (400 g)
or1 tablespoon of oil, olive (11 g)
or1/2 cup of edamame (78 g)
or10 grams of pumpkin seeds
Preparation
1.
Peal the sweet potatoes, rinse in water and cut to bite-sizes.
Rinse the chick peas in tap water too.2.
Cook or steam the sweet potatoes for about 15-30 minutes, depends on the sizes.3.
Heat pan with olive oil and fry the nicely chopped onions until soft. Add the garlic, stir for a couple of minutes4.
Add the sweet potatoes, ginger and spices and give it a good mix.5.
Toss the tomato paste, chopped tomatoes and coconut milk and blend it all nicely together. Let it boil for 5-10 minutes.6.
It's time to add the chickpeas. Let it boil for another 5-10 minutes.7.
Garnish with edamame beans and pumpkin seeds for some crunch.9.
Serve with naan or brown rice. 
