curried chickpeas with ginger and sweet potato

ImageOnce upon a time, I was fully committed to low-fat coconut milk. It came in a carton, tasted good, and got the job done. I’ll be honest: I was pretty into the fact that it contained a mere fraction of the calories of its canned cousin. But I was living a sham of a life, eating a lie. Because last month, I accidentally brought home a can of regular coconut milk and it BLEW MY MIND.


Seriously. Even made with lite coconut milk, this chickpea recipe is one of my favorites. But the full-fat coconut milk really puts it over the top. It’s rich, creamy, and the ginger and curry powder give it a tangy kick.

I don’t know about you, but a kick of spice is just what I need these days. It’s March. I’m ready for spring. But it keeps snowing. Not cool, New York. Not cool.


Curried Chickpeas with Ginger and Sweet Potato

Slightly adapted from Great Vegetarian Cooking Under Pressure by Lorna Sass

  • 1 1/2 cups dried chick-peas, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked*
  • 3 cups coconut milk (preferably full-fat)
  • 1 tablespoon of minced garlic
  • 1 large sweet potato, peel and cut into 1-inch chunks
  • 1 15oz can of diced tomatoes, drained
  • 1 tablespoon curry powder
  • 2 teaspoons fresh ginger, minced
  • salt and pepper to taste

*To speed-soak your chickpeas, use 3 cups of water for the first cup of beans, and 2 cups water for each cup of beans after. Cook for 2 to 3 minutes under high pressure. Turn off the heat and allow the pressure to come down naturally for 15 minutes.

Drain and thoroughly rinse the soaked chickpeas. Combine all ingredients in your pressure cooker** and lock the lid in place. Cook over high heat and bring the curry to high pressure. Cook for 18 minutes, then remove from heat and allow the pressure to come down naturally. (This usually takes about 10 minutes. You can also use the quick release method).

Carefully remove the lid of the pressure cooker, tilting it away from your face as excess steam escapes. The chickpeas should be cooked through. If they’re not, either return the curry to high pressure or simmer until the chickpeas are tender. Serve hot with rice.

** If you don’t have a pressure cooker, I presume you can make this recipe by simmering all the ingredients until the sweet potatoes are soft and the flavors have been fully incorporated. Just be sure to use fully cooked (or canned) chickpeas!


One comment

  1. Pingback: spinach-ricotta pizza (on a cauliflower crust) | BATCH-22

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