Ingredients:

2 tbsp olive oil
1 onion roughly chopped
1 tsp fresh red chilli, chopped
1 tbsp root ginger, finely chopped
2 cloves garlic, finely chopped
2 sweet potatoes, chopped into 
1 cm (½ in) pieces
2 red peppers, chopped into 
1 cm (½ in) pieces
1 x 410 g can chickpeas, drained
1 tbsp lemon grass puree
1 tbsp tamarind paste 
Juice of 1 large lime
1 tsp caster sugar
4 tbsp chopped, fresh coriander
Sour cream

Heat the oil in Crock Pot™ on the hob and add onion, chilli, ginger, garlic and cook for a couple of minutes to colour. Add sweet potatoes, peppers and chickpeas and mix well. Finally mix in lemon grass purée, tamarind, lime juice and sugar then season with salt and pepper. Place Crock Pot™ back into the base, cover with lid and leave to cook for three to four hours on high (or longer if you like as the chickpeas will not break down). Alternatively, cook for eight hours on low.

Remove lid and cook for a further 15 minutes, stirring occasionally to evaporate some of the liquid. Spoon into a large bowl and add coriander, so it wilts slightly.

Serve in bowls topped with a large blob of sour cream and a little more coriander. Enjoy with flat bread.

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