Braised Chickpeas in Coconut Milk with Sweet Potatoes

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.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 587 Calories

Ingredients

• 1 pinch salt
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt, or to taste
• 1 lemon, zested and juiced
• 1 small yellow onion, diced
• 1 tablespoon red curry paste
• 1 tablespoon vegetable oil, divided
• 4 large cloves garlic, minced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon grated ginger
• 2 large sweet potatoes, halved lengthwise
• ½ cup canned tomatoes, drained
• 1 pound kale, chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.

Step 3

Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.

Step 4

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.

Step 5

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.

Step 6

Serve chickpea mixture over roasted sweet potatoes.