INGREDIENTS
800 gs
sweet potatoes
400 gs
canned chickpeas
2 tbsp
extra virgin olive oil
2 tsp
curry powder
1 tsp
ground cumin
1
red onion
1/2 cup
baby peas
1/3 cup
fresh coriander leaves
1 1/2 tbsp
extra virgin olive oil
1 tbsp
tahini
1
juice of lime
1 tsp
water
1/2 tsp
ground turmeric
1 pinch
sugar