Braised Chickpeas in Coconut Milk with Sweet Potatoes Recipe

One of the most satisfying and nourishing dishes you can enjoy is a bowl of braised chickpeas in coconut milk with sweet potatoes. This recipe is a beautiful amalgamation of flavors and textures- the creaminess of coconut milk, the earthy richness of chickpeas, and the sweetness of sweet potatoes all come together in a luscious and comforting dish. Whether you serve it as a main course or as a side dish, this recipe is sure to become a staple in your culinary repertoire.

Chickpeas, al...

Chickpeas, also known as garbanzo beans, are a versatile and nutrient-dense legume that have been enjoyed in cuisines around the world for centuries. They are a great source of plant-based protein, fiber, and essential vitamins and minerals. When braised in coconut milk, they take on a velvety texture and absorb all the flavors of the dish, making them the star ingredient of this recipe.

Coconut milk is the secret ingredient that adds a luxurious creaminess to this dish. Not only does it provide a rich and velvety base for the braised chickpeas and sweet potatoes, but it also adds a subtle hint of sweetness and tropical aroma that elevates the overall flavor profile of the dish.

Sweet potatoes are the perfect compliment to the creamy and savory flavors of the braised chickpeas and coconut milk. Their natural sweetness and vibrant orange color add a beautiful contrast and depth to the dish. Not to mention, sweet potatoes are also a great source of vitamins, minerals, and dietary fiber, making this dish not only delicious but also incredibly wholesome.

This recipe is perfect for a cozy weeknight dinner or a hearty weekend meal. It’s also a great option for meal prepping, as it reheats beautifully and can be enjoyed as leftovers throughout the week. The warm and comforting flavors of braised chickpeas in coconut milk with sweet potatoes make it a true delight to savor, and it’s sure to become a beloved dish in your culinary repertoire. So, let’s get started and enjoy this wholesome and nourishing recipe!

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

Information

Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 4
Yield: 4 servings

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

587 cal.

Total Fat: 28g
Saturated Fat: 20g
Sodium: 1133mg
Total Carbohydrate: 84g
Dietary Fiber: 15g
Total Sugars: 11g
Protein: 15g
Vitamin C: 173mg
Calcium: 301mg
Iron: 8mg
Potassium: 1757mg

How to Make Braised Chickpeas in Coconut Milk with Sweet Potatoes - A Step-by-Step Guide

Ingredients

Information

Nutrition

587 cal.

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