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Sweet Potato and Chickpea Curry


·2 sweet potatoes, diced

·1 can chickpeas, drained

·1 onion, chopped

·2 cloves garlic, minced

·1 can coconut milk

·2 tbsp curry powder

·Salt and pepper to taste


1.Sauté onions and garlic until soft.

2.Add sweet potatoes, chickpeas, coconut milk, and curry powder.

3.Simmer until sweet potatoes are tender.

Serving Size: 1 cup

Storage: Keep refrigerated for up to 5 days.

Nutritional Information: Approximately 280 calories, 10g protein, 15g fat.


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