Spiced Chickpea and Sweet Potato Curry (Chana Masala with Sweet Potato)

1.Heat the vegetable oil in a large skillet over medium heat.

2.Add the cumin seeds and sauté for about 30 seconds until fragrant.

3.Stir in the chopped onion and cook until golden brown, about 5-7 minutes.

4.Add the minced garlic and grated ginger, cooking for another minute until aromatic.

5.Incorporate the diced tomatoes and cook until they break down and form a sauce, about 5-6 minutes.

6.Add the diced sweet potato and cook for an additional 5 minutes, stirring occasionally.

7.Sprinkle in the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir well to combine and cook for 2 minutes to toast the spices.

8.Add the drained chickpeas and mix to coat them in the spice mixture.

9.Pour in the water, bring the mixture to a simmer, and let it cook for 15-20 minutes, or until the sweet potatoes are tender, stirring occasionally. Adjust the consistency with more water if necessary.

10.Once the chickpeas and sweet potatoes are heated through and the sauce thickens, remove from heat and stir in the lemon juice.

11.Garnish with fresh cilantro before serving.