Stwed roots with chickpeas

This is the product of me wanting to make a curry thing and then changing my mind in the middle of slicing onions. Please let me know if this has a name lol



In a wok or large saucepan on medium-high heat, fry cumin, chilli and mustard until the seeds start popping (you'll hear it). Add diced onion and ginger and fry until golden brown. Then add in the remaining spices and let combine for another minute.

Add the root veg to the pan and cook until the sweet potatoes are fork-tender. Pour in the chickpeas and broth, bring to a boil, and let simmer uncovered until most of the liquid evaporates.

I like to take a couple of spoons of the veg and blend it to make the remaining broth creamier, but feel free to skip this step.

And it's done! Serve it over rice, put a couple of parskey leaves on top to make it look fancy, mwah.