Coconut Braised Chickpeas With Sweet Potatoes And Greens Food

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Chickpea Sweet Potato Stew Recipe by Tasty image

Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons refined coconut oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sweet paprika
½ teaspoon cumin
¼ teaspoon dried coriander
⅛ teaspoon cayenne
15 oz chickpeas, 1 can, drained and rinsed
2 cups sweet potato, peeled and diced
15 oz fire roasted crushed tomato, 1 can
3 cups vegetable broth
5 oz fresh spinach

Steps:

In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Add the spinach and stir until wilted.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams

COCONUT-BRAISED CHICKPEAS WITH SWEET POTATOES AND GREENS

Coconut-Braised Chickpeas with Sweet Potatoes and Greens image

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

Ingredients

½ cup slivered almonds
2 tablespoons coconut or vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon grated or finely chopped fresh ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
Plain yogurt, for serving

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.

BRAISED CHICKPEAS IN COCONUT MILK WITH SWEET POTATOES

Braised Chickpeas in Coconut Milk with Sweet Potatoes image

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

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

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

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