Creamy Sweet Potato Chickpea Curry

This hearty combination of chickpeas and sweet potatoes is a wonderful vegan comfort food for cold (and warm) days.


ingredients:
serves 1-2 people 
1 pink sweet potato (around 300g), chopped
200g of cauliflower
freshly ground black pepper
1 tsp of garam masala - curry powder
3-5 tbsp of cooked chickpeas
1/2 brown onion, chopped
a little bit of lemon zest
parsley, chopped
100ml of water - (start with a little and add more if needed)
100g of canned tomatoes
a little bit of lemon juice
1/4 tsp of chili flakes
more fresh parsley for garnish

preparation: 
Put the cauliflower into boiling water and let it cook for about 3-5 minutes. It should still be a little firm when you drain it.
Meanwhile put the onion, sweet potato, parsley, black pepper and curry powder into a pot and let them cook on medium heat. Slowly add about half a cup of water and let the veggies cook -lid on- for about 10 - 15 minutes. (Be careful not to add too much water. The veggies should be able to soak up all the water you add (!).)
The sweet potato should be really soft before you add the cauliflower and the chickpeas. After adding those let it cook until they too are relatively soft, then add the tomatoes, lemon juice, zest and the chili flakes and cook until the tomatoes are fully incorporated.
Enjoy with fresh parsley.