Chickpea and sweet potato curry

Peel the sweet potato and cut it into 1.5 cm cubes. Peel the onion and slice it, mince the 2 garlic cloves, then peel and finely grate the piece of ginger.

Open the can of chickpeas, pour them into the colander and rinse them under cold water. Let them drain.

Heat 1 tbsp of olive oil over medium heat in the sauté pan, then add the onion with 1 pinch of salt. Cook it, stirring, until it turns translucent.

Add the garlic, ginger and the 2 tsp of curry powder. Stir for 1 minute to wake up the flavors without letting them burn.

Add the sweet potato, chickpeas, the 17 cl of coconut milk and 10 cl of water. Bring to a boil, turn the heat down, cover and let it simmer until the sweet potato is tender when you poke it with a knife.

Meanwhile, rinse the 140 g of rice under cold water in the colander. Put it in the saucepan with 26 cl of water and 1 pinch of salt, bring to a boil, cover and cook over very low heat for 10 min. Turn off the heat and let it rest for 5 min, covered.

Wash the half bunch of cilantro, pick off the leaves and roughly chop them.

Taste the curry and adjust the salt and pepper. Fluff the rice with a fork, serve it with the curry and sprinkle with cilantro.