Braised Chickpeas In Coconut Milk With Sweet Potatoes Food

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COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS



Coconut-Braised Chickpeas with Sweet Potatoes and Greens image

This recipes picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don't have to haul out the salad spinner is a time-saving bonus.

Provided by David Tamarkin

Categories     cookbooks     Curry     Coconut

Yield 4 servings

Number Of Ingredients 14

½ cup slivered almonds
2 tablespoons coconut or vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon grated or finely chopped fresh ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
Plain yogurt, for serving

Steps:

  • Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant-the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
  • Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
  • Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they're sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
  • Add the sweet potatoes to the pot and cook for a minute or two-just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
  • Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

BRAISED CHICKPEAS IN COCONUT MILK WITH SWEET POTATOES



Braised Chickpeas in Coconut Milk with Sweet Potatoes image

One of our consistent favorites. This dish has a perfect balance of flavors and can be altered with whatever veggies you have on hand. Garnish with feta cheese and cilantro leaves.

Provided by Cally

Categories     Stew

Time 1h15m

Yield 4

Number Of Ingredients 13

2 large sweet potatoes, halved lengthwise
1 tablespoon vegetable oil, divided
1 pinch salt
1 small yellow onion, diced
½ cup canned tomatoes, drained
4 large cloves garlic, minced
1 tablespoon red curry paste
1 tablespoon grated ginger
1 lemon, zested and juiced
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can coconut milk
1 teaspoon salt, or to taste
1 pound kale, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.
  • Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.
  • Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger, and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes.
  • Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes.
  • Serve chickpea mixture over roasted sweet potatoes.

Nutrition Facts : Calories 587.4 calories, Carbohydrate 84 g, Fat 28.3 g, Fiber 15.3 g, Protein 15.2 g, SaturatedFat 19.5 g, Sodium 1133.3 mg, Sugar 11 g

BRAISED CHICKPEAS IN COCONUT MILK WITH SWEET POTATOES



Braised Chickpeas in Coconut Milk with Sweet Potatoes image

One of our consistent favorites. This dish has a perfect balance of flavors and can be altered with whatever veggies you have on hand. Garnish with feta cheese and cilantro leaves.

Provided by Cally

Categories     Stew

Time 1h15m

Yield 4

Number Of Ingredients 13

2 large sweet potatoes, halved lengthwise
1 tablespoon vegetable oil, divided
1 pinch salt
1 small yellow onion, diced
½ cup canned tomatoes, drained
4 large cloves garlic, minced
1 tablespoon red curry paste
1 tablespoon grated ginger
1 lemon, zested and juiced
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can coconut milk
1 teaspoon salt, or to taste
1 pound kale, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.
  • Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.
  • Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger, and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes.
  • Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes.
  • Serve chickpea mixture over roasted sweet potatoes.

Nutrition Facts : Calories 587.4 calories, Carbohydrate 84 g, Fat 28.3 g, Fiber 15.3 g, Protein 15.2 g, SaturatedFat 19.5 g, Sodium 1133.3 mg, Sugar 11 g

VEGAN SWEET POTATO AND CHICKPEA CURRY



Vegan Sweet Potato and Chickpea Curry image

Make and share this Vegan Sweet Potato and Chickpea Curry recipe from Food.com.

Provided by Mawthook

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons cumin seeds
1/2 teaspoon peppercorn
8 cloves
4 teaspoons turmeric
2 onions, finely chopped
2 inches fresh ginger, finely chopped
2 green chili peppers (or heat to taste)
2 tablespoons vegetable oil
4 garlic cloves, finely chopped
1 (796 ml) can chopped tomatoes
1 (400 ml) can coconut milk
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cubed
2 cups chickpeas
4 cups fresh spinach (optional)
1 lemon

Steps:

  • Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
  • Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
  • Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
  • Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
  • Add the juice from one lemon to taste, to lift the flavor.
  • Serves well with brown and wild rice.

Nutrition Facts : Calories 554.3, Fat 31.2, SaturatedFat 20.4, Sodium 716.6, Carbohydrate 63.8, Fiber 11.7, Sugar 12.8, Protein 12.5

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