Sweet Potato & Chickpea Coconut Curry

PREPARATION

1. In a bowl, add 300 grams chickpeas, 1 litre water and soak for 5 - 6 hours.
2. Take a pressure cooker, add 1.5 litres water, soaked chickpeas and cover it with lid.
3. Cook until you hear 3 - 4 whistles.
4. Open the lid and remove it from heat. Keep aside.
5. Heat 30 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin, 4 pods cloves, 1 cinnamon stick, 1 pod black cardamom, 1 bay leaf and stir well.
6. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 2 - 3 minutes.
7. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 teaspoon green chili and stir well.
9. Now, add 300 grams tomato puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon black pepper, 1/2 teaspoon curry powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
12. Then, add 250 milliliters coconut milk and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add 300 grams sweet potatoes and mix it well.
15. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add the soaked chickpeas and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 2 tablespoons coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.