Sweet Potatoes And Chickpeas in Coconut Milk over Rice
EatSimpleFood.com
This vegan /vegetarian Indian inspired sweet potatoes and chickpeas recipe is simmered in Indian spices and coconut milk and garnished with cilantro and toasted coconut flakes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 3 Tbsp olive oil, divided
- 2 medium (~1 1/4 lb) sweet potatoes, peeled & cut into 1/2" cubes
- 1 15 oz can chickpeas, drained & rinsed
- 3/4 cup onion, diced
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 1/4 tsp ground coriander
- 1 1/4 tsp ground cumin
- 1 1/4 tsp ground turmeric
- 3/4 tsp ground cardamom
- 1 tsp salt
- 2 cups (15 oz can) coconut milk
- 1 cup vegetable broth
- 1/4 cup cilantro, chopped for sauce
- 1/4 cup cilantro leaves, as garnish
- 2/3 cup coconut flakes, toasted
- 5 cups cooked wild rice
Instructions
- Preheat oven to 350F. Line a baking sheet with foil or parchment and evenly spread out coconut flakes. Cook ~ 3-4 minutes, watching carefully, until lightly browned. Remove flakes to a plate.
- Bring a large pan to medium high heat and enough olive oil to lightly cover the pan. When oil is hot, add onions. Reduce heat to medium, cook covered ~3-4 minutes or until translucent.
- Add garlic and ginger and cook ~ 1-2 minutes or until fragrant.
- Add salt and spices and stir. Add more oil if necessary.
- Add sweet potatoes, chickpeas, coconut milk, vegetable broth, and 1/4 cup chopped cilantro.
- Bring to a boil, reduce heat and simmer uncovered ~ 15-20 minutes or until sweet potatoes are tender.
- Add salt to taste.
- Serve over wild rice and garnish with coconut flakes and cilantro leaves.
Notes
- Don't want to turn the oven on or low on time? Skip toasting the coconut flakes.
- Wanna add some heat? Garnish with red pepper flakes or sriracha sauce.