Ki’s Bajan Curried Chickpeas

View IngredientsView Instructions 

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Servings:

2

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Mealtime:

Dinner

Ingredients

1 can chickpeas
½ cup coconut milk (or cashew or oat milk)
1 large shallot chopped
2 sprigs scallions sliced
3 garlic cloves minced
1 tsp fresh ginger minced
3 medium tomatoes chopped
½ cup warm water
1 tsp olive oil
3 sprigs fresh thyme (1tsp dried)
½ tsp of cumin
½ tsp of coriander
½ tsp of turmeric
½ tsp black pepper
1 small sweet potato chopped
salt to taste

Step by Step Instructions

Step 1

Rinse the chickpeas several times and set aside

Step 2

Add the olive oil to a skillet set on medium and add the shallot, garlic and ginger to the pan and saute until soft and shallots start to turn translucent.

Step 3

Sprinkle on the cumin, coriander, turmeric and add a splash of warm water.

Step 4

Cook for a few minutes then add the tomatoes and 1/4 of the water.

Step 5

Mix well and cover the pot. Cook for 5 min.

Step 6

Add the chickpeas making sure to drain off the water first.

Step 7

Add the coconut milk and the rest of the herbs and spices (except the scallions).

Step 8

Add the sweet potato and stir.

Step 9

Cover and bring to a boil and cook for 20 minutes until the sweet potato is soft but not mushy. Make sure to check the seasoning and add if needed and make sure there is enough water so nothing sticks and is a stew consistency. Sprinkle with scallions and serve in a pita with coleslaw or on cooked whole grain.