Creamy Coconut Chickpeas with Sweet Potatoes
EPICURIOUS.COM Courtesy
TOTAL TIME:
2 hr 10 min
Prep:
1 hr 5 min
Inactive Prep:
20 min
Cook:
45 min
YIELD:
4 servings
LEVEL:
Expert
ingredients
- 1 large red bell pepper, halved, stemmed and seeded.
- 2 medium sweet potatoes, halved lengthwise
- 1 tablespoon plus 1/2 teaspoon coconut oil
- Zest of 1 lime
- 2 teaspoons ground cumin
- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup finely diced yellow onion
- 4 to 5 cloves garlic, minced
- 4 medium tomatoes, seeded and diced
- 1 1/2 teaspoons ground coriander
- Pinch cayenne or crushed red pepper flakes (optional)
- 1 can light, unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 large bunch spinach, stemmed and chopped
- Sea salt
- Ground black pepper
- 1/2 cup unsweetened shredded coconut, for garnish
- 1/2 cup chopped fresh cilantro, for garnish
- 1/4 cup chopped green onion, for garnish
Place the bell pepper skin-side up on a medium baking sheet and broil
until the skins are well charred all over, 10 to 15 minutes. Transfer
the peppers to a small paper bag, seal and leave them to steam for 20
minutes. When done, scrape off the charred skin using the edge of a
spoon. Give the peppers a rough chop, then puree them a blender until very smooth. Set aside.Adjust the oven to 400 degrees F.
Place the sweet potatoes cut-side up in a 9-by-13-inch baking dish. Drizzle with 1/2 teaspoon of the coconut oil and sprinkle with the lime zest and 1/2 teaspoon of the cumin. Bake until fork tender, 30 to 40 minutes.
Meanwhile, combine the chickpeas and water to cover in a small saucepan. Bring to a boil and simmer for 15 minutes. Drain thoroughly and set aside.
Heat the remaining 1 tablespoon coconut oil in a large skillet over medium-low heat. Add the onion and saute 5 minutes. Add the garlic and saute 1 minute more. Stir in the tomatoes and cook for 10 minutes. Add the coriander, the remaining 1 1/2 teaspoons cumin, the red pepper puree and a pinch of cayenne. Cook 1 minute more, then stir in the coconut milk and lime juice. Bring to a low boil, lower the heat and simmer gently for 5 minutes. Stir in the spinach and the drained chickpeas and cook another 3 minutes. Season with salt and pepper.
To serve, arrange a sweet potato half, cut-side up, on a plate. Generously spoon some of the chickpea mixture over the top. Garnish with plenty of shredded coconut, cilantro and green onion. Serve immediately.
Place the sweet potatoes cut-side up in a 9-by-13-inch baking dish. Drizzle with 1/2 teaspoon of the coconut oil and sprinkle with the lime zest and 1/2 teaspoon of the cumin. Bake until fork tender, 30 to 40 minutes.
Meanwhile, combine the chickpeas and water to cover in a small saucepan. Bring to a boil and simmer for 15 minutes. Drain thoroughly and set aside.
Heat the remaining 1 tablespoon coconut oil in a large skillet over medium-low heat. Add the onion and saute 5 minutes. Add the garlic and saute 1 minute more. Stir in the tomatoes and cook for 10 minutes. Add the coriander, the remaining 1 1/2 teaspoons cumin, the red pepper puree and a pinch of cayenne. Cook 1 minute more, then stir in the coconut milk and lime juice. Bring to a low boil, lower the heat and simmer gently for 5 minutes. Stir in the spinach and the drained chickpeas and cook another 3 minutes. Season with salt and pepper.
To serve, arrange a sweet potato half, cut-side up, on a plate. Generously spoon some of the chickpea mixture over the top. Garnish with plenty of shredded coconut, cilantro and green onion. Serve immediately.
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