Sauté the Aromatics: In a large pan, sauté the onion and garlic with a little oil until translucent and fragrant.
Cookthe Vegetables: Addthe sweet potato cubes and the spices (turmeric and cumin). Sauté for 2–3minutes to let the spices toast slightly.
Simmer: Pour in the crushedtomatoes. If you like it extra creamy, stir in the coconut milk now. Cover thepan and let it simmer for about 15–20 minutes, or until the sweet potatoes arefork-tender.
Add Chickpeas:Stir in the chickpeas and let everything warm through for another 5 minutes.Season with salt and pepper to taste.
Serve& Garnish:Spoon the curry over a bed of fluffy white rice and garnish generously withfresh parsley or cilantro. Enjoy!:)