1. Heat the oil in the saucepan over a medium heat. Add the red bell pepper and the onion, sauteing for 5-7 minutes until they become soft. Stir in the curry powder and cook for 30 seconds or more until the colour deepens.
2. Add the artichokes and increase to a medium-high heat, sauteing for 2-3 minutes. Add the chickpeas, sweet potato chunks and 2 cups of water to the mixture, stirring them in. Season with salt and pepper, then reduce to a medium-low heat, before covering. Simmer the mixture for 20-25 minutes until the artichokes and sweet potatoes are tender.
3. Ladle 1/4 cup of cooking liquid into a small bowl. Whisk the mustard into the liquid. Return to the cooking pot and stir in the peas. Simmer for 3 more minutes until the peas are heated through and turn a bright green color. Sprinkle the serving with mint.