Braised Chickpeas In Coconut Milk With Sweet Potatoes Recipes
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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- Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.
- Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
- Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.
- Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry with however much salt and pepper you think is needed, to taste.
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