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Ingredients
US|METRIC
5 SERVINGS
- 750 grams sweet potatoes (peeled and chopped into bite-sized pieces, a mixture of white and sweet can also be used if that's all you have)
- 1 white onion (medium, finely sliced or chopped)
- 3 cloves garlic (crushed)
- 1 Tbsp. oil
- 1 Tbsp. cumin seeds
- ginger (50g/scant 2oz, peeled and grated, use a teaspoon to peel, much quicker than a knife)
- 1 pinch chilli flakes (OR ½ tsp chilli powder, add a smaller amount and taste it first if you're very sensitive to heat)
- 1 tsp. Garam Masala
- salt
- black pepper
- 2 cans chickpeas (drained, keep the chickpea water, aquafaba to use in other recipes, eg vegan mayo, chocolate mousse, cakes... it will keep in a clean screwtop container in the fridge for 3-4 days. Search elsewhere on this site for recipes)
- 400 grams tomatoes (whole or chopped. If using whole, chop them up in the pan)
- 500 mL water (or vegan stock, if using stock, reduce the amount of salt used)
- shredded cabbage (optional)
- spinach (optional)
- Swiss chard (optional)
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