Braised Chickpeas in Coconut Milk with Sweet Potatoes recipe

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Ingredients

2 large sweet potatoes, halved lengthwise
1 tablespoon vegetable oil, divided
1 pinch salt
1 small yellow onion, diced
½ cup canned tomatoes, drained
4 large cloves garlic, minced
1 tablespoon red 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

Nutrition Info

587.4 calories
carbohydrate: 84 g
cholesterol: : -
fat: 28.3 g
fiber: 15.3 g
protein: 15.2 g
saturatedFat: 19.5 g
servingSize: -
sodium: 1133.3 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.

  3. Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.

  4. 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.

  5. 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.

  6. Serve chickpea mixture over roasted sweet potatoes.

Recipe Yield

4 servings

Recipe Note

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.

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