Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Notes:

Substitute fresh or sun-dried tomatoes for the canned if preferred.

Substitute harissa for the red curry paste if desired.

Substitute chard for the kale if desired.

Nutrition Facts

587 calories; protein 15.2g; carbohydrates 84g; fat 28.3g; sodium 1133.3mg. Full Nutrition
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