When I first saw this recipe on the Kitchn blog I was angry. Mostly because I didn’t come up with this brilliant combination of flavor myself. The coconut curry goes deliciously with the meaty chickpeas. The spinach greens cook perfectly in the warm broth and the whole meal is rounded out by a boat of roasted sweet potato. Ladies and gents, this is not one to be missed.
This is one of those meals that you’ll need to keep in your week night repertoire because it can be thrown together (if you keep chickpeas, sun-dried tomatoes and coconut milk on hand) and it’s HELLA good. Shhh don’t tell your boyfriend, but if you cut out the butter…it’s vegan! Vegan comfort food! But you won’t even notice that it’s vegan, THAT I can promise.
Also perfect for lunch the next day.
The first time I made this dish from the Kitchn blog, I was a bit disappointed by the blandness of the curry. The author certainly nailed the coconut, sun-dried tomato and lemon combo but it was still lacking in the flavor department.
Cue the smoked paprika.
This aint’ my first rodeo. I’ve tinkered and tailored this recipe to perfection…so enjoy.
Chickpea and Coconut Curry with Roasted Sweet Potatoes
Adapted from Braised Coconut Spinach & Chickpeas with Lemon from The Kitchn.
You will need:
4 medium sweet potatoes, washed and scrubbed
2 Tablespoons olive oil
1 Tablespoon butter
3 garlic cloves, finely chopped
1 teaspoon (or less if you don’t really like it) freshly grated ginger (use a sturdy box grater)
3 cups baby spinach
1 14 oz. can light coconut milk
1 14 oz. can chickpeas, rinses and drained
1 small onion, chopped
1/2 cup sun-dried tomatoes in oil (I like to buy these at Trader Joe’s)
1/2 teaspoon smoked paprika (or regular paprika)
herbs to garnish (cilantro or Italian parsley)
1. Heat your oven to 375. Place the two racks in the middle of the oven and a large baking sheet or baking dish on the lower rack. Place the sweet potatoes, naked, on the upper rack. This method allows them to roast perfectly and the tray below catches any liquid. Roast for about 45 minutes.
2. Heat the olive oil in a large pot with a heavy bottom over medium heat. Add the onions and cook for 3 minutes until translucent. Then add the garlic, ginger and sun-dried tomatoes and cook for 5 minutes. Using a microplane grater or zester, zest about half the lemon into the mixture (about 1 teaspoon of zest).
3. Add the chickpeas and butter. Cook for another 5 minutes until the chickpeas start to brown. Then add the 1/3 the spinach and wait for it to cook down before adding the rest.
4. Next add the coconut milk, paprika and the juice from the lemon to the pot of chickpeas. Cook on low heat for another 10-15 minutes. Add salt to taste.
5. When the sweet potatoes are ready, cut them open before serving and spoon the chickpea mixture on top. Top with more paprika and chopped cilantro.