Place a large pan over a medium heat and warm the oil. Add the onion, salt and pepper and fry until softened.
Add the garlic, turmeric,chilliand curry powder and fry for few more minutes to release the spices' aroma.
Add the sweet potato and stir until coated in the spices. Pour in the vegetable stock. Stir in coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the sweet potato is just tender.
Add the lime juice and coriander. Serve in deep bowls. Rice is optional.
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