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Braised Chickpeas in Coconut Milk with Sweet Potatoes

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AR Cally

"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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1 h 15 m servings 587 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.
  3. Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.
  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.
  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.
  6. 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

Per Serving: 587 calories; 28.3 g fat; 84 g carbohydrates; 15.2 g protein; 0 mg cholesterol; 1133 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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