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

Ingredients

• Sunflower oil, rapeseed also works fine
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp chilli flakes
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 2 tsp parsley
• 1 tsp sugar
• salt to taste
• 1 onion, diced
• 1 inch ginger, finely diced
• 1 large carrot, diced
• 1 large potato, diced
• 1 sweet potato, diced
• 1 can chickpeas, drained and rinsed
• 1 cup vegetable broth

Method

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.