This Sweet Potato and Chickpea Curry is a warm and hearty dinner that is packed with both flavor and nutrition. Plus, it is easy enough to whip up for a weeknight dinner.
This Indian style curry is one of those recipes that I make over and over again. The easy kind of recipe that can be thrown together quickly, and is so tasty that you want to enjoy it often (pro tip: make a big batch so you can have leftovers!).
Sweet potatoes and chickpeas are simmered in a fragrant curry sauce until they have absorbed the flavors and have become tender. Then this saucy, curry concoction gets served over an impressive, yet easy to make, ginger and garlic rice for a dinner winner.
Leftovers also make a great next day lunch. The flavors seem to get better and better as this dish sits in the fridge overnight. It also reheats like a dream the next day.
And you can feel great about serving this dish to your family, friends, and self. One serving contains whole grains, vegetables, and beans that are packed with protein.
In addition to protein, garbanzo beans also contain loads of fiber, which can help you feel satisfied for hours after a meal. They even contain antioxidants and can reduce the risk of heart disease. But don’t let all that health talk fool you, we love them first and foremost for their buttery texture, and slightly nutty taste.
We will also throw in a healthy dose of turmeric, one of the healthiest known spices. Turmeric is an anti-inflammatory and can reduce the risk of many many diseases. A lot of diseases start with inflammation, so if we can keep that at bay, we can stave off some sick days. But, like the garbanzo beans, turmeric is also used in this recipe purely for its rich and earthy flavor that rounds out our curry sauce.