Curried Chick Pea and Sweet Potato

1/2 to 1 eggplant, sliced
1 red pepper, diced
1 green pepper, diced
1-2 large sweet potatoes, steamed and peeled
2 cups onions
1 scallion
2 cloves garlic
1-2 tsp ginger
1-2 tbsp vinegar
2 tbsp oil (canola or olive)
3-4 cups chick peas
1-2 tbsp curry, according to taste

This was the first "Indian" recipe I've made, given to me by a girl at work. It was love at first sight. Over the years I've added eggplant (not in the original recipe) and these days I tend to add any other veggie that I find around.
You can adjust the amount of ingredients according to your taste; I love a lot of curry and a lot of ginger too.

1. Steam sweet potatoes, then peel them. Cut into cubes.
2. Cook 3-4 cups of chick peas (you can also used canned ones, but if you are on a sodium restricted diet like I, you'll need to cook your own as the canned stuff is very high in sodium).
3. In large pan, over oil, saute onions, garlic, scallion, ginger.
4. Then add green and red bell peppers (diced or sliced), eggplant (if desired). Add curry powder to taste. Cook 3-5 minutes.
5. Add chick peas and sweet potatoes. Add cider or wine vinegar. Just cook long enough for flavours to gel together (1-2 min).
6. Salt to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user PATHGIRL1.