Thai-Style Chickpeas Serves 4 to 6 The sweet potatoes in this authentic curry “melt” to create a thick and luscious sauce. Serve over steamed basmati or jasmine rice. If you don’t have a pressure cooker, you can substitute canned chickpeas in this recipe and achieve equally satisfying results.
Prep Time: 10 minutes
Cooking Time: 18 minutes
3 cups “lite” coconut milk
1 teaspoon minced garlic
3/4 pound sweet potatoes, peeled and cut into 1-inch chunks
1 cup coarsely chopped fresh or canned (drained) plum tomatoes
1 tablespoon mild curry powder
1/4 cup minced fresh coriander
1/2 cup minced fresh basil
1 to 2 tablespoons tamari soy sauce
1. Drain and rinse chickpeas. Combine chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a pressure cooker. Lock the lid in place. Bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 18 minutes.
2. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow steam to escape. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.
3. To make this recipe without a pressure cooker: Combine 3 cups canned chickpeas, drained, with coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a saucepan. Simmer, covered, for 30 minutes until sweet potatoes are tender, then stir in basil and soy sauce.
