Heat a large sauce pan over medium heat.

Peel and finely chop onion and feel and crush garlic.

Peel sweet potato and cut into about 3/4" (2cm) cubes, the bigger the cubes the longer they take to cook. Make sure they are no bigger than 3/4".

Once hot, add a splash of avo oil to the pan and then add chopped onion and garlic. Sauté until onion is translucent.

(If serving over freshly steamed rice, now is a good time to start preparing that)

Add turmeric and mix well.

Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.

Bring to the boil and once boiling reduce heat to constant simmer (medium low).

Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.

Add salt and pepper to taste and then serve over steamed brown Basmati rice. Garnish with freshly chopped Jalapeño peppers and Cilantro.