Sweet Potato Chickpea Curry

🥘 Ingredients

• basmati rice
  1 c
• chickpeas
  2 box
• garam masala
  4 tsp
• garlic
  4 clove
• ginger
  2 thumb
• lime
  1 unit
• olive oil
  2 tsp
• pepitas
  2 oz
• pepper
• salt
• spinach
  10 oz
• sweet potatoes
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• large pot

1. 

   1

   Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot . Peel ginger , then mince until you have 1 TBSP. Mince or grate garlic . Cut sweet potatoes into ½-inch cubes. Drain and rinse chickpeas . Cut lime in half.

   salt, ginger: 2 thumb, garlic: 4 clove, sweet potatoes: 2 unit, chickpeas: 2 box, lime: 1 unit
2. 

   2

   Once water is boiling, add basmati rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, ⏱️ 20 minutes . Remove from heat and keep covered.

   basmati rice: 1 c
3. 

   3

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add sweet potato, garlic, and ginger. Season with pepper and salt. Cook until garlic is fragrant, ⏱️ 3 minutes .

   olive oil: 2 tsp, pepper
4. 

   4

   Add garam masala to pot and stir until fragrant, about ⏱️ 30 seconds . Stir in ¾ cup coconut milk (we sent more), veggie stock concentrate , and ½ cup water. Bring to a simmer, then cover and cook over medium-low heat until sweet potato is just tender, ⏱️ 9 minutes .

   garam masala: 4 tsp, veggie stock concentrate: 2 unit
5. 

   5

   Stir chickpeas and spinach into pot. Continue simmering until chickpeas are warmed through and spinach is wilted, ⏱️ 3 minutes . Squeeze in the juice from half the lime. Season with salt and pepper.

   spinach: 10 oz
6. 

   6

   Divide rice between plates and top with curry. Garnish with pepitas and serve with lime wedges on the side for squeezing over.

   pepitas: 2 oz