Chick peas and noodles in sweet potato sauce

Some weeks ago now, Becca at Amuse Your Bouche posted a recipe for chickpea dumplings in sweet potato gravy.  I made it, and it was delicious, but the chickpea dumplings were really rather solid.  I think they would have been better with some kind of raising agent added. 

Anyway, I wanted to put my own take on it.  I was vaguely thinking of trying to make noodles with chickpea flour, but I've tried that before and it was a disaster.  So I thought I would make ordinary noodles, and then add some chickpeas to the recipe.  This was how I adapted it.

1 medium-sized sweet potato
1 leek
1 onion
2 cloves garlic (I have some lovely garlic just now, from my brother's garden!)
1 sweet pepper
1 quantity cooked chickpeas (1/2 cup uncooked, or a drained tinful)
1 tin tomatoes
500 ml stock
Seasoning, including cumin and turmeric

250 ml plain flour
1 egg
Enough water to mix

Chop the vegetables and sauté in a little cooking oil.

Add the tomatoes and stock, season, and simmer for 20 minutes.

Then take  a stick blender and puree the stew - you don't want it soup-quality, but just so it's nice and gungy.  Add the chickpeas. 

Now make the noodles by putting the flour into a bowl, adding the egg, and mix it with dough hooks on a hand mixer, adding water as necessary, until you have a really smooth dough. 

Go on mixing for a few minutes, then press through a noodle maker straight into the sauce.  Bring back to the boil, stirring, and allow to cook for a few minutes.  Serve with a green vegetable.

It was delicious, but I now have indigestion.....