Peel and cube the sweet potatoes and apples into bite-size chunks.

Finely chop the white onion and mince the garlic.

Heat olive oil in a large saucepan over medium heat.

Sauté the onions until translucent, then add the garlic and spice mixture (curry powder, cumin seeds, ground cumin, lemongrass, ground coriander, ginger).

Add the sweet potatoes and cook for about 4 minutes, stirring occasionally.

Stir in the apples and cook for a bit longer.

Add water and drained chickpeas to the pan and bring to a boil.

Season with salt and pepper to taste.

Cover and simmer on medium-high heat for about 30 minutes, or until the sweet potatoes are tender.

If desired, add more water or coconut milk for a creamier consistency.

Uncover and simmer on low heat for a few more minutes to allow the liquid to evaporate and the curry to thicken.

Adjust seasoning to your liking.

Serve hot over fragrant white jasmine rice.