Chickpea & Sweet Potato Curry


Chickpea & Sweet Potato Curry

Like chickpeas?, Like curry? Why not mix them together and have a little Hanover Foods, as well as, a little India!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian


  • Heavy-Bottomed Saucepan


  • 2 tbsp Canola Oil
  • 1 Small Yellow Onion chopped
  • 2 Garlic Cloves finely chopped
  • 1 tbsp Fresh Ginger chopped 
  • 1 Jalapeño Chili seeded and finely chopped
  • 1 tbsp Curry Powder
  • Salt 
  • Freshly Ground Pepper
  • 15 oz Hanover Foods Chickpeas drained and rinsed
  • 14 fl oz Coconut Milk well shaken
  • 1 cup Water
  • ½ cup  Hanover Foods Organic Sweet Potatoes
  • ½ cup Diced Tomatoes
  • Steamed Basmati Rice optional


  • In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chili and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
  • Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.
  • Add the sweet potato, chickpeas, coconut milk and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes.
  • Add the peas and tomatoes and cook until heated through.
  • Serve in bowls over steamed rice, if desired.
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