Braised Chickpeas In Coconut Milk With Sweet Potatoes
It should be like a thick idli batter.
Recipe Summary Braised Chickpeas In Coconut Milk With Sweet Potatoes
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.Ingredients | Milk Powder Sweets Recipe2 large sweet potatoes, halved lengthwise1 tablespoon vegetable oil, divided1 pinch salt1 small yellow onion, diced½ cup canned tomatoes, drained4 large cloves garlic, minced1 tablespoon red curry paste1 tablespoon grated ginger1 lemon, zested and juiced1 (15 ounce) can chickpeas, drained and rinsed1 (14 ounce) can coconut milk1 teaspoon salt, or to taste1 pound kale, choppedDirectionsPreheat 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.Substitute fresh or sun-dried tomatoes for the canned if preferred.Substitute harissa for the red curry paste if desired.Substitute chard for the kale if desired.Info | Milk Powder Sweets Recipeprep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
TAG : Braised Chickpeas In Coconut Milk With Sweet PotatoesSoups, Stews and Chili Recipes, Stews,