Coconut-Braised Chickpeas with Sweet Potatoes and Greens

Name: Coconut-Braised Chickpeas with Sweet Potatoes and Greens
Yield: 4 servings
Ingredients: 1 ½ cup slivered almonds; 1 2 tablespoons coconut or vegetable oil; 1 1 onion, thinly sliced; 1 2 garlic cloves, finely chopped; 1 1 tablespoon grated or finely chopped fresh ginger; 1 1½ teaspoons curry powder; 1 1 (15-ounce) can chickpeas, rinsed and drained; 1 1 (13.5-ounce) can coconut milk; 1 2 teaspoons kosher salt; 1 4 Roasted Sweet Potato halves, cut into ½-inch pieces; 1 1 tablespoon fresh lime juice, plus additional wedges for serving; 1 ½ cup chopped fresh cilantro leaves and tender stems, plus more for serving; 1 Plain yogurt; 1 for serving

From the kitchen of Carly

Creamy coconut milk transforms chickpeas and sweet potatoes into something deeply savory and warming. Ginger and curry powder build layers of flavor, while toasted almonds add crucial crunch. Greens wilt into the braised base, making this a complete, satisfying meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1½ cup slivered almonds
12 tablespoons coconut or vegetable oil
11 onion, thinly sliced
12 garlic cloves, finely chopped
11 tablespoon grated or finely chopped fresh ginger
11½ teaspoons curry powder
11 (15-ounce) can chickpeas, rinsed and drained
11 (13.5-ounce) can coconut milk
12 teaspoons kosher salt
14 Roasted Sweet Potato halves, cut into ½-inch pieces
11 tablespoon fresh lime juice, plus additional wedges for serving
1½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
1Plain yogurt
1for serving

Instructions

Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant, the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
Add the sweet potatoes to the pot and cook for a minute or two, just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.