Ingredients:

1kg sweet potato, peeled and chopped into smallish cubes
One can chickpeas (425g)
One medium onion, chopped
1 teaspoon olive oil
1 tin of low fat evaporated milk ("skinny tinny"!)
Curry powder to taste (you decide how hot you like it!)
Chicken stock

Method:

1. Fry onion in oil until soft.
2. Add curry powder & stir until fragrant
3. Add sweet potato and stir until coated in curry
4. Add chicken stock (I think I used about 1 1/2 cups) and simmer
5. Add chickpeas and skinny tinny and simmer until mixture thickens and sweet potato is soft

Serve with rice and eat! Yummy, vegetarian and low fat!