Indian sweet potatoes with chickpeas & coconut from Simple: Effortless Food, Big Flavours (page 79) by Diana Henry

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Notes about this recipe

  • Rachaelsb on January 11, 2023

    Yum!!!!! Did half recipe and paired with white rice and mango chutney. Next time will add a bit more salt and spice.

  • Skamper on February 24, 2022

    We enjoyed this. I made a half-ish batch (using more chickpeas and more than half measures of the spices) and these subs: medium jalapeno rather than the red pepper, 15 oz can of diced tomatoes and instead of water, used 1.5 c of the chickpea cooking liquid. Didn't use coconut chips.

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