Sweet Potato and Chickpea Curry



34 tablespoon vegetable stock

1 large yellow onion, peeled and diced

3 cloves garlic, peeled and minced

4 carrots, peeled and diced

3 stalks celery, diced

3 sweet potatoes, peeled and large diced

2, 15 oz cans chickpeas, drained and thoroughly rinsed

1/4 cup curry powder

1 tablespoon finely chopped (peeled) fresh ginger

1 teaspoon black pepper

1 teaspoon ground paprika

1 teaspoon gound cumin

1 teaspoon minced fresh rosemary leaves

1 teaspoon roughly minced fresh thyme leaves

1/2 teaspoon ground fennel seeds

1/2 cup white wine

2 cups best quality vegetable stock

1, 13.5 oz can “lite” coconut milk

1/2 cup tomato paste

3 tablespoons maple syrup

2 tablespoons Harissa paste

1/2 cup golden raisins

1 cup frozen peas

Handful of fresh herbs – parsley, Thai basil, mint are all good!


Heat the 3- 4 tablespoons vegetables stock in a large Dutch oven or large pot, add the onions and cook on medium low heat for about 15 – 20 minutes until the onions are beautifully caramelized.

Add the garlic, celery and carrots, stir well and cook for further 5-7 minutes. Add the sweet potatoes and chickpeas, stir well.

Add the curry powder, fresh ginger, black pepper, paprika, cumin, rosemary, thyme, fennel seeds and stir well. Smell the loveliness of the spices!

Add the white wine, let it bubble up and cook off for a minute or two.

Add the vegetable stock, lite coconut milk, tomato paste, maple syrup and Harissa paste and raisins. Bring to the boil, turn down to a simmer, partially cover and allow to simmer away for about 30 minutes or until the veggies are tender. Add the peas, stir well and they will be cooked!

Serve with your favorite rice (mine is brown, my husband’s is white!) and sprinkle with fresh herbs, I used parsley, mint and Thai basil.

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