Ingredients: Chickpea, Celery, Yam, Tomato, Parsley, Coconut Milk, Coconut Oil, Curry Powder, Sea Salt, Black Pepper, Smoked Paprika, Cumin
Soak the chickpeas in water overnight, then cook.
Bake yam with sea salt and coconut oil at 180 C for about 30 minutes or until soft.
Heat up some coconut oil in a pan, add celery and cover.
After cooking the celery for a few minutes add chickpeas, tomato, coconut milk and all the seasonings. Cook on a medium heat for about 10 minutes.
Add the baked yam, chickpeas and fresh parsley. Taste and serve!