Ever been in the following situation? You visit a party with a slightly large number of people and while one goes to the washroom, another quickly goes to the coat check while another one meets an acquaintance or leaves for a smoke. And before you know it you spend the rest of the night trying to gather the whole group. That’s what happened to me last weekend (sorry for the delayed post, I was rather busy with stuff and things, you know? – grins -). There were some scarce moment, when we were actually all united (including newly met acquaintances), but most of the time, when finding one person, you lost the one or two people who were with you. The fault thereby is definitely not with the Gin Tonic or the Vodka we had. Could have happened to anybody.
But I’m running of the track as this post shall be about chick peas. And sweet potatoes. Whoever invented Curry deserves a medal. Whenever my fridge is nearly empty, the vegetables do not look too fresh any more and I’m yet again idea less and hungry and grumpy, I cook myself a curry. Because: When I’m in a grumpy mood, my food needs to be easy to make without much physical and mental effort but at the same time as rad delicious as possible. Curry can do that. Dicing some veggies, cooking some rice, making the sauce and then letting everything simmer, while you quickly wash up the pot, the cutting board and the knife. BAM! Done!
Admittedly: This version with chickpeas and sweet potatoes is a bit more time consuming, but it is also some fancy shit. The sweet potatoes have to be cooked in the oven and the chickpeas, depending on the desired texture, either oven roasted as well or fried in the pan and drowned in curry sauce. Just give it a try, it’s pretty awesome 🙂
- 3 medium sized sweet potatoes
- 1 can chickpeas
- ½ packet soy cream (~100-125 ml)
- Some water
- 1 cup of rice
- Rinse the sweet potatoes with water, dice them (no need to remove the skin, cause it's edible and we're some lazy motherfu*****) and spread them on a baking sheet.
- Sprinkle some oil, rosemary and salt on top and roast the slices for 15-20 minutes at 220°C
- Add two cups of salted water and one cup of rice into a pot and put it on maximum heat. Once the water is boiling you can turn the stove of and let the rice simmer for 10-15 minutes
- Heat oil in a huge pan and stir-fry the sweet potatoes and chickpeas
- Add the cream and spices and if needed some water. Let it simmer for a little while
- Extra: For the crispy chickpea garnish I simply added some of the chickpeas to the sweet potatoes in the oven for 5-10 Minutes and seasoned them with paprika and chili flakes