Mild chickpea and coconut curry

Ingredients

• 4 tbsp tinned chickpeas, no added salt, rinsed
• 1/2 sweet potato, diced
• 100 ml coconut milk
• 1 tsp mild curry powder, no salt
• 4 tbsp cooked rice

Contains: None of the common allergens

Method

1. Simmer the sweet potato in the coconut milk with the curry powder 15 minutes until soft.
2. Add the chickpeas for the last 5 minutes and squash them with a fork.
3. Serve on the rice, lukewarm.