Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute. I’ve made this in three different ovens, and the potatoes definitely take an additional 10 minutes to cook, if not 20 minutes. Hassleback Sweet Potato and Chickpea Traybake with Tahini. —Jennifer Fisher, Austin, Texas I left out the red pepper flakes and added chopped red yellow and orange sweet peppers because I'm feeding a three year old. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin. If you want stronger spice flavor, add the spices to the cooking aromatics (garlic/onions, etc) to cook them a little before adding the rest. Yummy vegan curry dish. The flavors get better if you have leftovers and eat it the next day or after. This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is so delicious and flavorful! Didn't have spinach so it was just potatoes and chickpeas. Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Your daily values may be higher or lower depending on your calorie needs. Allrecipes is part of the Meredith Food Group. This is designed to be a low cost recipe. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Fresh … Percent Daily Values are based on a 2,000 calorie diet. And it reheats and even freezes beautifully, so I often make a double batch. But the spice balance was just right and everything cooked up perfectly. This recipe is designed to be made in conjunction with a. The chickpeas and sweet potatoes roast side by … You saved Vegan Sweet Potato Chickpea Curry to your. Information is not currently available for this nutrient. Add chickpeas, tomatoes, coconut milk, and sweet potato. I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. Delicious! Info. Congrats! Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. This Sweet Potato and Chickpea Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both. Changes I made: Because I didn't have any spinach on hand I substituted about 1 cup of peas. very good hubby loved it - But if I make again will cut the spices in half or even more -- otherwise we loved it . Once hot, add the cumin seeds and fry for a minute, or until aromatic. Doubled the spinach and it turned out great! This is really good. Directions. By Stephen MacNeil – Serves: 4 to 6. It tastes wonderful as is and has become a regular meal for my household. Defrost in the fridge overnight, then reheat until piping hot. After I tasted in the pot, I may have added more garlic, onion powder, and maybe salt. It’s become a staple in my family. Add the spinach and stir until wilted. I served this atop Basmati rice and made some homemade Naan. Add comma separated list of ingredients to exclude from recipe. I found I needed to cook the mixture for an extra 15 minutes to get the chickpeas extra soft. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Add spinach right before serving. Top up with a little more water during cooking if needed. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Flavor is great. My husband adds sautéed chicken for the kids. We loved it and will definitely be making this again. Serve 2 sweet potato halves per person, topped with spoonfuls of the spiced chickpeas and spinach, and the harissa yogurt. Season with garam masala, cumin, turmeric, chile flakes, and salt. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cook it long enough for this to occur or the outcome won't be as good. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. This is designed to be a low cost recipe. In May 2013 this recipe was costed at £3.63 at Asda, £3.74 at Tesco and £3.83 at Sainsbury’s. Pick the coriander leaves and finely slice the stalks. Read about our approach to external linking. This was a great recipe and I loved this Indian dish. Chop the sweet potatoes into 2cm chunks. Meanwhile, in a bowl, mix the chickpeas with 1 tsp oil, the paprika and garlic. How To Make Chickpea Spinach Stuffed Sweet Potatoes. The Indian dry spices of turmeric, cumin, coriander, and red chili powder are combined with the red curry paste (I use . You could use another bean, too. Top Navigation. Skip to content. Throwing a handful of raisins in was a wonderful additional to the taste. Most people won't think twice about serving basic cornbread when is on the table. Tip onto the other end of the baking tray and roast for 25 mins alongside the sweet potatoes, stirring the chickpeas halfway through cooking. Currently in total the recipe calls for about 23-25 minutes on the sweet potatoes… Thai Sweet Potato Curry Recipe. I could eat this every day and be a very happy camper. I add a can of chickpeas for protein, making it ideal for an easy dinner. The chick peas(garbanzo beans) were a little crunchy, so I think I will cook them separately next time before adding to the dish. Back to Vegan Sweet Potato Chickpea Curry. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Place, cut-side down, at one end of a lined baking tray and bake for 10 mins. Preheat oven to 400°. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt. I made no changes to it. Serve with basmati rice and naan bread. Finely chop the chilli, then peel and finely grate the ginger. If taking to work to eat, reheat the sweet potato in the microwave on medium until hot throughout, then serve with the chickpea mix and harissa yogurt. My mom who isn't a big Indian food fan really liked this as well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. See more Lunch ideas Super easy and just the right amount of spice. Make the sweet potato and chickpea curry to the end of step 4, cool completely, then freeze in portions for up to 3 months. Other than that, it tasted delicious. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt. ... Vegan Sweet Potato Chickpea Curry Vegan Sweet Potato Chickpea … Don't skip the Garam Marsala spice which is a must! Drain and tip in the chickpeas, then cook for 5 minutes. While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat. Really tasty! Add comma separated list of ingredients to include in recipe. The recipe involves my kind of multitasking with two different ingredients in the oven at once. I will def make this again! Add in a tin of chickpeas for a boost of protein and fibre and they turn so crunchy and delicious. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes. Sweet Potato and Chickpea Burgers Serves 4-6. Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Subbed chili oil for the crushed red pepper flakes and half a can of tomato paste + 1/4th cup water for the diced tomatoes as husband doesn't like the texture. Heat the oil a large saucepan over a medium heat. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.