Sweet Potato Curry with Chickpeas

Name: Sweet Potato Curry with Chickpeas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4 serving Extra virgin olive oiil; 1 cup chopped Onions raw; 1 tsp Salt; 3 garlic cloves minced; 1 tsp Ginger Root; 2 tsp ground tumeric; 3 tsp Curry powder; 2 sweetpotato 5 long Sweet potato; 1.4 cup (14 oz) Diced Tomatoes (in Tomato juice); 1.4 cup (14 oz) Almond Milk Silk True Almond unsweetened original; 14 oz Chickpeas drained

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

4 serving Extra virgin olive oiil1 cup, chopped Onions, raw 1 tsp Salt 3 garlic cloves minced1 tsp Ginger Root 2 tsp ground tumeric 3 tsp Curry powder 2 sweetpotato, 5" long Sweet potato 1.4 cup (14 oz) Diced Tomatoes (in Tomato juice) 1.4 cup (14 oz) Almond Milk, Silk, True Almond, unsweetened, original 14 oz Chickpeas, drained

Directions

In a large saucepan, heat the oil over medium heat. Once hot,stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
Add the garlic, ginger, turmeric, curry, and red pepper flakes. Stir to combine and saut� for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and Almond milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork tender.
Season with the salt and black pepper to taste.
Serve on a bed of jasmine rice.

Serving Size:�Makes 8 - 1 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving