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| Braised Chickpeas in Coconut Milk with Sweet Potatoes |
"One of our constant favorites. This dish has a perfect stability of flavors and may be altered with anything veggies you've got accessible. Garnish with feta cheese and cilantro leaves."
Ingredients :
- 2 big candy potatoes, halved lengthwise
- 1 tablespoon vegetable oil, divided
- 1 pinch salt
- 1 small yellow onion, diced
- half cup canned tomatoes, tired
- four massive cloves garlic, minced
- 1 tablespoon pink 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
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 1H15M |
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- Preheat oven to 400 tiers F (2 hundred levels C).
- Place candy potatoes cut-aspect down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.
- Roast potatoes in the preheated oven until gentle, turning midway through, about 25 minutes.
- Heat final 2 teaspoons oil in a heavy pot over medium-high warmth. Add onion; cook dinner and stir till starting to brown, about five minutes. Add tomatoes, garlic, purple curry paste, ginger, and lemon zest. Cook, stirring regularly, till aromatic, approximately three mins.
- Stir chickpeas into the pot. Increase warmth to high; cook till chickpeas begin to turn golden and are covered with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook dinner till flavors integrate, about 10 minutes. Stir in kale, 1 handful at a time, till wilted, approximately five minutes.
- Serve chickpea mixture over roasted candy potatoes.
Notes :
- Substitute sparkling or solar-dried tomatoes for the canned if preferred.
- Substitute harissa for the purple curry paste if favored.
- Substitute chard for the kale if favored.
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