Creamy Coconut Chickpeas with Sweet Potatoes

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
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Directions

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.

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Newest Ratings and Reviews

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  • on March 31, 2014

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    Made this recipe last night and it was delicious!!! Even the other non-"Eat to Live" people in the house loved it! I had Trader Joe's roasted red pepper sauce that I used as a short cut for the roasted red peppers. I'm sure you could also use a can of diced tomatoes instead of fresh if you needed to as well. There were lots of great flavors going on, but it all worked well together and none were too overpowering to me. Made plenty of topping, which would also be great for other things as well too - spaghetti squash, grilled chicken... or roast up extra sweet potatoes for leftovers!

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  • on March 29, 2014

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    I watched the show this morning and it looked so good, I made it for lunch! It did not disappoint! By the way, FINALLY a cooking show for those of us who "Eat to Live"! LOVE Jason Wrobel!

    people found this review Helpful.
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  • on March 10, 2014

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    I followed the recipe, and I kept flavors intact. I could not find unsweetened light coconut milk so got the full fat version, using less quantity. And I got from the grocery store a jar of roasted red peppers, to save myself some time and steps. Used half of a small jar.
    Every step I made was worth it. There is a fan of textures, from the starchy sweet potato, saucy chickpeas, and the crunch of the garnishes.
    I am so glad I have leftovers.

    people found this review Helpful.
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