Add 3 tbsp of olive oil in a low and wide pot, then thinly slice the onion and fry on low heat for a minute.
Peel and cut the sweet potatoes in medium dice, then toss it in the pot with the onion and add a whole garlic clove.
We will now cook the potatoes with a cup of water to ensure they’ll cook evenly.
Let them cook until they become tender.
In the meantime cut the chicken in strips, and let it sit in 3 tbsp of olive oil and minced cilantro marinade.
When the sweet potatoes are almost ready, add the chicken and the curry powder, then season with salt and pepper.
Pour in 2 tbsp of Iberia tomato paste to give color and enhance the flavors.
Cut the Zucchini into slices, toss them in the pot and cook for 5 minutes.
Eventually add all of the Iberia Canned Kidney Beans, the Iberia Canned Chickpeas and the sweet red pimientos.
Now lets spice things up adding 2 tsp of the Iberia Hot Sauce.
Serve on some lettuce or other fresh greens.