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Chickpea and sweet potato curry
Chickpea and sweet potato curry

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Do you remember hearing the adage “an apple a day keeps the doctor away”? The truth is that apples contain plenty of good stuff in them to help promote a healthy heart. They have loads of soluble fiber which functions like a scrub brush on your artery walls so that cholesterol can’t collect and build up into blockages. A single Red Delicious apple daily can make your bad cholesterol levels fall by as much as eight percent! This is a fantastic number for someone who wishes his or her heart to be healthier.

There are many foods that you can consume that will be great for your body. The truth is that all the foods that we’ve talked about here can help your body in a variety of ways. They are particularly good, though, for helping you keep your heart healthy. Try introducing these foods into your diet daily. Your heart will thank you!

We hope you got benefit from reading it, now let’s go back to chickpea and sweet potato curry recipe. To cook chickpea and sweet potato curry you only need 19 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Chickpea and sweet potato curry:
  1. You need 2 cups chicken stock
  2. Provide 1 can chickpeas drained
  3. Use 2 cups sweet potato small diced
  4. Provide 14 oz petite diced tomatoes
  5. Take Bunch cilantro chopped
  6. Get Large onion fine diced
  7. Get red chiles seeded and minced (2 for mild 4 for hot)
  8. You need 3 large garlic minced
  9. Take 3 tbsp vegetable oil
  10. Provide 1 cup water
  11. Take Dry seasonings.
  12. Get 2 tbsp yellow curry powder
  13. You need 1 tsp all spice
  14. Prepare 1 tsp nutmeg
  15. Prepare 1 1/2 tsp smoked paprika
  16. You need 2 tsp dried thyme
  17. Get 1 tsp cumin powder
  18. Get 1 tsp white pepper
  19. Provide Kosher salt
Steps to make Chickpea and sweet potato curry:
  1. Add oil until hot and then the onions and chiles and sauté for about 5 minutes, add the garlic until fragrant
  2. Add all the seasonings plus salt to taste and toast for a few minutes
  3. Add the potatoes and chickpeas and cook for a few minutes
  4. Add the tomatoes followed by the chicken stock and water and bring to a boil and reduce to medium and simmer partially covered for 15 minutes and then open for another 10 and check for seasoning and consistency and adjust accordingly (take the lid off and reduce more if it needs to be thicker)
  5. Stir through the cilantro and and serve over rice and top with green onions

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