Coconut-Braised Chickpeas with Sweet Potatoes and Greens

cookbooks curry coconut

David Tamarkin

4 servings

Source

Ingredients

½ cup slivered almonds

2 tablespoons coconut or vegetable oil

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tablespoon grated or finely chopped fresh ginger

1½ 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

2 teaspoons kosher salt

4 Roasted Sweet Potato halves, cut into ½-inch pieces

1 tablespoon fresh lime juice, plus additional wedges for serving

½ cup chopped fresh cilantro leaves and tender stems, plus more for serving

Plain yogurt, for serving

Method

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.