Curry Roast Sweet Potato and Chickpeas - Chef Michael Smith

Ingredients

• 2 to 3 large sweet potatoes, unpeeled, rinsed, cut into bite-sized chunks
• 2 large onions, chopped
• a 19-ounce (540 mL) can of chickpeas, rinsed and drained
• 2 tablespoons (30 mL) of olive oil or melted butter
• 2 tablespoons (30 mL) of curry powder
• 1 tablespoon (15 mL) of fennel, cumin or coriander seeds
• 1 teaspoon (5 mL) of ground cinnamon
• 1/2 teaspoon (2 mL) of salt
• Lots of freshly ground pepper
• 1 bunch of fresh cilantro, chopped, reserve a few sprigs for garnish