Jamie Oliver – https://www.jamieoliver.com/recipes/vegetables/pumpkin-chickpea-coconut-curry/#E1Y7Z1o97yRV8LrF.97
This is a quick version of Jamie Oliver’s recipe. To ramp up the flavor, soak dried chickpeas overnight and simmer them in water until tender; roast the cubed and salted sweet potatoes in olive oil until golden before adding. Pass bowls of toasted chopped walnuts, lime wedges, and scallions at the table.
6 servings
Ingredients
- 1 13.6-ounce can coconut milk
- 1 large (1 lb-13 ounce) can chickpeas with liquid
- 1 10-ounce can chopped or diced tomatoes
- 2 sweet potatoes, peeled and diced
- 4 tablespoons olive oil
- 2 large shallots, chopped
- 2 cloves garlic, smashed
- 1½ tablespoons minced ginger
- 1 teaspoon mustard seed
- Salt to taste
- Cooked brown rice
Garnishes
- Sriracha sauce
- Toasted chopped walnuts or pecans
- Lime wedges
- Chopped scallions
Directions
- Place chickpeas with juice, sweet potatoes, coconut milk, and tomatoes in medium stockpot over medium heat, seasoning with salt. When mixture boils, reduce to simmer.
- Meanwhile, saute shallots, seasoning with salt, until translucent and slightly golden in spots; add garlic and ginger; stir over heat for about a minute, then add to simmering chickpeas. Salt to taste.
- Add olive oil to saute pan and heat to shimmering. Add mustard seed. When they begin to pop, remove from heat and scrape, with oil, into mixture.
- Add salt and Sriracha sauce to taste.
- Simmer at least until potatoes are tender; more simmering will result in a thicker texture and more concentrated flavor.