Heat the water and when it starts to boil, add the rice to cook for the time indicated on the packaging. Once cooked, rinse with tap water and leave to drain.
Cut the onion into pieces and the sweet potatoes into wedges. Heat the oil in a pan and cook the vegetables. Add the chopped cloves of garlic.
When the onion is done, add the curry, coconut milk and water. Next, add the salt and pepper. Leave to cook for 10 minutes.
After this time, add the drained cooked chickpeas and the baked sweet potato and leave to cook for 5 minutes more.
Finally, in the same pan, add the washed cherry tomatoes sliced in half, the soy sauce, the lemon juice and the basil leaves.
Leave for 2 minutes more and turn off the heat. Serve with the boiled rice and decorate with chopped parsley.