Sweet potato and chickpea curry

Ingredients for 4 servings:

• 1 onion(s), red
• Olive oil for frying
• 1 bell pepper(s), red
• 2 garlic cloves
• 1 chili pepper(s), red
• 2 cm ginger root
• possibly water
• 3 sweet potatoes
• 1 large can of tomatoes, peeled (approx. 800 g)
• 1 gr. can/n chickpeas (approx. 800 g)
• 1 can coconut milk (approx. 400 g)
• 1 lime(s), juice
• 1 bunch of coriander leaves
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Sauté the not-so-finely diced onions in olive oil until lightly browned. Add the peeled and diced bell peppers, finely chopped garlic, chili, and ginger and fry briefly. Deglaze with a little water if necessary. Add the diced sweet potatoes and fry briefly. Then deglaze with the diced tomatoes and simmer for about 10 minutes. Add the chickpeas and coconut milk (if desired) and continue simmering until the potatoes are tender. Finally, add the lime juice and chopped cilantro and season with salt, if desired. Let it reduce a little longer. Note: It actually tastes best if you let it rest overnight. Serve with rice or bread. If you don’t like it spicy, you can omit the chili pepper or add more coconut milk.