Ingredients:
2 medium red onions, peeled
1 garlic cloves, peeled
1 birds eye chiles (seeded, not seeded according to taste) or 1 Thai chiles (seeded, not seeded according to taste) or 1 hot pepper ( seeded, not seeded according to taste)
2 1/2 inches piece gingerroot, peeled and cut into chunks
1 tablespoon canola oil
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
3 cardamom pods, light crushed or 1/2 teaspoon ground cardamom
2 lbs sweet potatoes, cut into 1/2 to 1 inch pieces ( about 3 medium)
1 3/4 cups light coconut milk
1 tablespoon tamarind paste
1 1/4 cups vegetable broth ( hot)
4 -5 cups chickpeas, canned ( about 4 15 1/2 ounce cans)
2 tablespoons cilantro leaves
cooked white rice (optional)
Directions:
Chop the onions if using a blender.
In food processor or blender, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped.
Pour oil into large saute pan over medium-low heat. Add chopped onion mixture and saute until softened, about 5 minutes.
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom, and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.
Dissolve tamarind paste in hot vegetable broth and add to pan. Bring to boil, reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 30 minutes or more. Taste potatoes to make sure they are cooked all the way and allow additional cooking time of necessary.
Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to bowl and sprinkle with chopped cilantro. Serve with white rice if desired.
Servings: 6
Time preparation: 35 min.
Time total: 65 min.