- 2 large sweet potatoes, halved lengthwise
- 1 tablespoon vegetable oil, divided
- 1 pinch salt
- 1 small yellow onion, diced
- 1/2 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
- 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.
05/02/2018
recipepes.com
Braised Chickpeas in Coconut Milk with Sweet Potatoes, recipe
PT15M
PT1H
5
455 calories
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