Sweet Potato Chickpea Curry with Harissa - Elfassy Foods

Serves 4
Prep time: 15 mins
Cook time: 30-40 mins 

Ingredients:

• 1 extra large or 2 medium sweet potato(es), peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1.5 cups vegetable broth
• 1-2 tablespoons of Elfassy Foods Harissa (Hot or Mild - your choice) 
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2+ tablespoons cooking oil (e.g., coconut oil or olive oil)
• Fresh cilantro, chopped, for garnish (optional) 
• Coconut cream for garnish (optional)
• Cooked rice or naan, for serving

This recipe can be prepared 2 different ways. The first results in a curry hat is smooth and velvety, the second produces a chunkier and more rustic version. It's entirely up to you!

Option 1 (smooth and velvety) instructions:

1. Boil the diced sweet potatoes until tender. Remove from the heat and drain.
2. Combine the tender sweet potatoes with the coconut milk, vegetable broth, and spices, in a blender. Blend until smooth.

   For a stronger flavored curry, add all the spices to a bowl and pour 2 tablespoons of hot oil over them to toast before adding to the blender. Can also toast in a pan with oil for 1-2 minutes. 

3. In a large pot or high walled heavy bottomed skillet, heat the cooking oil over medium heat.
4. Add the chopped onion and sauté for 2-3 minutes until translucent.
5. Add the chopped red bell pepper (optional), minced garlic and chickpeas and sauté for another 1-2 minutes until fragrant.
6. Add the harissa, stir and toast for 30 seconds until fragrant.
7. Pour in the blended sweet potato mixture and cook on a low-medium heat, uncovered, for 15 minutes, stirring frequently, or until the curry has thickened.
8. Season the curry with salt and pepper to taste.
9. Optionally garnish with chopped fresh cilantro or coconut cream.
10. Serve over cooked rice or with naan bread.
11. Enjoy your delicious and comforting Sweet Potato Chickpea Curry!

Option 2 (chunky and rustic) instructions:

1. In a large pot or skillet, heat the cooking oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
2. Add the minced garlic, curry powder, ground turmeric, ground cumin, ground ginger, paprika, and cayenne pepper. Sauté for another 1-2 minutes until fragrant.
3. Add the diced sweet potatoes and red bell pepper (bell pepper is optional) to the pot. Stir to coat the vegetables with the spices and cook for about 5 minutes, allowing them to soften slightly.
4. Add the harissa, stir and toast for 30 seconds until fragrant.
5. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
6. Cover the pot and let the curry simmer for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
7. Add the drained and rinsed chickpeas to the curry. Stir to combine and let it simmer for an additional 5-10 minutes.
8. Season the curry with salt and pepper to taste.
9. Optionally garnish with chopped fresh cilantro or coconut cream.
10. Serve over cooked rice or with naan bread. 
11. Enjoy your delicious and comforting Sweet Potato Chickpea Curry!

Feel free to customize the spices and ingredients to your taste preferences. This recipe is versatile, and you can make it milder or spicier by adding more or less harissa according to your liking.