Coconut-Braised Chickpeas with Sweet Potatoes and Greens
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 teaspoons kosher salt
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- â½ cup slivered almonds
- 2 tablespoons coconut or vegetable oil
- 1 tablespoon grated or finely chopped fresh ginger
- 1â½ 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
- 4 roasted sweet potato halves, cut into â½-inch pieces
- 1 tablespoon fresh lime juice, plus additional wedges for serving
- â½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
- plain yogurt, for serving
- Carbohydrate 62 g(21%)
- Fat 37 g(58%)
- Fiber 14 g(57%)
- Protein 16 g(32%)
- Saturated Fat 19 g(97%)
- Sodium 1038 mg(43%)
- Calories 618
Preparation 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. From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
Preparation 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. From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
