COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS
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
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.
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Farah Akram
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the leftovers were even better the next day. I would definitely recommend this recipe to anyone looking for a healthy and flavorful meal.
Issa Muritala
[email protected]I'm not a big fan of chickpeas, but this recipe changed my mind! The coconut milk and curry powder really mellowed out the flavor of the chickpeas and made them very enjoyable. I will definitely be making this again.
dakoda elliott
[email protected]This dish was easy to make and packed with flavor. I especially loved the crispy sweet potatoes. I served it with naan bread and it was a delicious and satisfying meal.
Qazi Usman
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the unique flavor combination of the coconut milk, curry powder, and chickpeas. I will definitely be making this again for future gatherings.
Mohibullah Hemat
[email protected]This was a delicious and healthy meal! The chickpeas were tender and flavorful, and the sweet potatoes and greens were perfectly cooked. I served it with rice and it was a hit with my family.
Kingsley efe
[email protected]I'm always looking for new and exciting ways to cook chickpeas, and this recipe definitely fits the bill! The coconut milk and curry powder give the chickpeas a unique and flavorful taste that I really enjoyed. I will definitely be making this again.
David karuri
[email protected]This dish is a great way to use up leftover chickpeas. I usually make a big batch of chickpeas on the weekend and then use them in this recipe during the week. It's a quick and easy way to get a healthy and delicious meal on the table.
OLEN IT SOLUTIONS
[email protected]I love this recipe! It's so versatile and can be easily adapted to your own taste preferences. I often add extra vegetables, such as carrots or bell peppers, and sometimes I use a different type of bean, such as black beans or kidney beans.
Brad Ellison
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the leftovers were even better the next day. I would definitely recommend this recipe to anyone looking for a healthy and flavorful meal.
SaKuRaJiMamAi
[email protected]I'm not a big fan of chickpeas, but this recipe changed my mind! The coconut milk and curry powder really mellowed out the flavor of the chickpeas and made them very enjoyable. I will definitely be making this again.
Axmad
[email protected]This dish was easy to make and packed with flavor. I especially loved the crispy sweet potatoes. I served it with naan bread and it was a delicious and satisfying meal.
Matrim Cauthon
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the unique flavor combination of the coconut milk, curry powder, and chickpeas. I will definitely be making this again for future gatherings.
BeeReALz
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chickpeas were tender and flavorful, and the sweet potatoes and greens were cooked to perfection. I served it with rice and it was a hit with my family.
Annika Parker
[email protected]This was a fantastic recipe! The coconut milk and curry powder gave the chickpeas a rich and flavorful taste, while the sweet potatoes and greens added a nice touch of sweetness and texture. I will definitely be making this again.