Jan 31 2009
Recipe: Curried Chickpeas and Sweet Potato
I love sweet potatoes. I never had them with marshmallows at Thanksgiving growing up, and the very idea of marshmallows on sweet potatoes frightens me. Marshmallows should go on s’mores and nowhere else. This recipe is a quick dinner that can be cooked in less than half an hour, and is full of protein, iron, and fiber from the chickpeas, and the sweet potato packs a huge punch of vitamin A, C, and beta-carotenes.
Curried Chickpeas and Sweet Potato
Ingredients 1 tablespoon vegetable oil (peanut or sunflower) 1 medium onion, diced 1/2 tin of diced tomato 3 cloves garlic, smashed and chopped 1 chili pepper (jalapeno or serano) 2 tablespoons chopped fresh parsley 2 teaspoons curry powder 1 teaspoon coarsely ground cumin seeds 1 teaspoon ground corriander 1 teaspoon sea salt freshly ground black pepper to taste 2 cups of diced, peeled sweet potato (about 2 small or 1 1/2 large sweet potatoes) 1 1/2 cups water 1 tin or 1 1/2 cups cooked chickpeas, drainedHeat the oil in a large saucepan over medium-high heat. Add the onions and stir, thoroughly coating them with the oil. Add the salt, pepper, cumin, curry powder, and coriander, stirring to make sure the spices do not burn. Stir in the tomatoes, garlic, and chili and cook, stirring often, for 5 minutes. Add the potatoes and water and bring to a simmer. Cover and reduce the heat to low, cooking for 15 minutes and adding more water if necessary. Stir in the chickpeas and cook until tender, about 15 minutes. Remove from the heat and stir in the fresh parsley.
Can be served over rice, quinoa, or cooled and used as a wrap filling or fry as croquettes.
