A hearty and flavorful stew combining sweet potatoes and chickpeas with aromatic spices, perfect for a comforting meal.
Peel and chop the red onion, garlic, and ginger into small pieces.
Chop the ingredients finely to ensure they blend well into the dish.
Blend the chopped onion, garlic, and ginger in a blender until smooth.
Add a splash of water to the blender if needed to help the ingredients blend smoothly.
Heat the canola oil in a large sauté pan over medium heat.
Ensure the oil is hot before adding the blended mixture to enhance the flavors.
Add the blended mixture to the pan and sauté until fragrant, about 5 minutes.
Stir continuously to prevent the mixture from sticking to the pan.
Stir in the spices: red pepper flakes, ground coriander, ground cumin, ground turmeric, and cardamom pods.
Toast the spices briefly to release their aromas before mixing them in.
Peel and cut the sweet potatoes into bite-sized cubes.
Cut the sweet potatoes evenly to ensure they cook uniformly.
Add the sweet potatoes to the pan and stir to coat them with the spice mixture.
Ensure all the sweet potato pieces are evenly coated with the spices.
Pour in the coconut milk, tamarind paste, and vegetable broth. Stir well.
Mix thoroughly to combine the flavors of the liquids with the spices.
Bring the mixture to a boil, then reduce the heat and simmer until the sweet potatoes are tender, about 25 minutes.
Cover the pan partially to retain moisture while allowing some steam to escape.
Add the chickpeas and cook for an additional 5 minutes.
Stir gently to avoid breaking the chickpeas.
Serve the stew in bowls, garnished with fresh cilantro leaves, alongside cooked basmati rice.
Serve hot and enjoy with a side of naan bread for a complete meal.
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