Spritz a pan with Frylight and add onion and garlic. Sauté for a few minutes.
Add 150ml water to the pan, cover with a lid and allow to simmer for 5 minutes.
Add Ginger, Chilli powder, Cumin, Paprika, Garam Masala and Tomato Puree and a pinch of salt. Re cover and continue to simmer for a few minutes.
Add the 200ml of water and chopped tomatoes and sweet potato. Re cover and simmer for 15 minutes. If the liquid starts to dry add more water if needed.
Add Chickpeas, re cover and simmer for a further 10 minutes until the sweet potato is tender. Again add water if necesary.
If you find there is still too much liquid, remove the lid and cook on a higher heat until reduced.
Serve and enjoy.