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 caloriescarbohydrate: 84 gcholesterol: : -fat: 28.3 gfiber: 15.3 gprotein: 15.2 gsaturatedFat: 19.5 gservingSize: -sodium: 1133.3 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Braised Chickpeas in Coconut Milk with Sweet Potatoes
Directions
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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.