Heat oil in a large pot over medium heat. Add cumin seeds and Hing and give it a quick stir.

Add onions, green chilies, and curry leaves and sauté until onions turn light brown.

Add sweet potatoes, turmeric powder, Madras curry powder, salt to taste, and stir.

Add enough water to submerge the sweet potatoes, cover and cook for 15-20 minutes over medium high heat or until the sweet potatoes are soft and cooked through.

Mash all the sweet potatoes, then add chickpeas, mix well, cover and cook for another 5 minutes over medium heat.

Add cilantro and mix, add salt to taste. Cover and cook for an additional minute before removing from heat.

Serve by itself or with rice, roti or flatbread.

It can be stored in an airtight container for 2 to 3 days in the refrigerator.