Curried Chickpeas & Sweet Potatoes

5 cups sweet potatoes, peeled and diced (about 1 1/2 lbs)
1 Tbs olive oil
2 Tbs dried minced onion
1 1/2 tsp dried ground ginger
3 cloves garlic, minced
2 large red bell peppers, diced
1 tsp salt
2 Tbs curry powder
2 (15oz) cans chickpeas
1 Tbs cider vinegar
1/3 cup chopped fresh cilantro

1) In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and steam until tender, about 10 minutes. Set aside and keep warm until needed.
2) In large, heavy pot, heat oil over medium heat. Add onion, ginger, garlic, red peppers, 1/2 tsp salt and curry powder. Stir, cover and cook 3 to 5 minutes. Stir in chickpeas (with liquid) and simmer, uncovered, 5 minutes.
3) Add vinegar and remaining 1/2 tsp salt. Stir in sweet potatoes. Over low heat, gently stir mixture about 2 minutes to allow sweet potatoes to release some of their starch. Be careful not to break them up completely. Add cilantro and stir to blend. Serve hot.

Review: I love sweet potatoes and am always looking for new recipes using them. I was wary of these ingredients, as they seemed to be an odd mix. However, this was super yummy and I really liked it. I was so relieved. :)