Best 2 Coconut Braised Chickpeas With Sweet Potatoes And Greens Recipes
Indulge in a delightful culinary journey with our tantalizing recipe for Coconut Braised Chickpeas with Sweet Potatoes and Greens. This wholesome and flavorful dish is a symphony of textures and tastes, featuring tender chickpeas simmered in a rich coconut broth, perfectly roasted sweet potatoes, and a vibrant medley of greens.
The harmonious blend of spices, including aromatic cumin, earthy coriander, and a hint of heat from cayenne pepper, creates a captivating flavor profile that will transport your taste buds to a tropical paradise. Served over a bed of fluffy basmati rice, this delectable dish is a feast for both the eyes and the palate.
But that's not all! This versatile recipe also includes two additional variations to cater to different dietary preferences and culinary adventures. For those who prefer a vegan option, we've got you covered with our Vegan Coconut Braised Chickpeas with Sweet Potatoes and Greens. This mouthwatering dish delivers the same explosion of flavors without compromising on taste or satisfaction.
And for those looking for a gluten-free alternative, our Gluten-Free Coconut Braised Chickpeas with Sweet Potatoes and Greens is the perfect choice. This delectable creation ensures that everyone can savor the goodness of this culinary masterpiece, regardless of dietary restrictions.
With its vibrant colors, enticing aromas, and symphony of flavors, our Coconut Braised Chickpeas with Sweet Potatoes and Greens is sure to become a staple in your kitchen. So, gather your ingredients, let your taste buds embark on an exhilarating journey, and prepare to be captivated by this extraordinary dish.
COCONUT-BRAISED COLLARD GREENS
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Provided by Julia Moskin
Categories easy, quick, weeknight, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
- In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
- Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
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.
Provided by Cally
Categories Stew
Time 1h15m
Yield 4
Number Of Ingredients 13
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
Tips:
- Use canned chickpeas: Canned chickpeas are a convenient and time-saving option. If using dried chickpeas, soak them overnight before cooking.
- Rinse the chickpeas: Rinsing the chickpeas removes any excess starch and helps them cook evenly.
- Use a variety of sweet potatoes: Different types of sweet potatoes have different flavors and textures. Try using a mix of orange, purple, and white sweet potatoes for a colorful and flavorful dish.
- Roast the sweet potatoes: Roasting the sweet potatoes brings out their natural sweetness and caramelizes the edges.
- Use a flavorful cooking liquid: The cooking liquid adds flavor to the chickpeas and sweet potatoes. Try using a combination of coconut milk, vegetable broth, and spices.
- Add greens at the end: Adding greens at the end of the cooking process ensures that they remain crisp and tender.
Conclusion:
Coconut braised chickpeas with sweet potatoes and greens is a delicious and healthy one-pot meal that is perfect for a weeknight dinner. The chickpeas are tender and flavorful, the sweet potatoes are caramelized and slightly crispy, and the greens are fresh and vibrant. This dish is also packed with nutrients, making it a great option for a healthy meal.
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