Cooked a batch of chickpeas this week… so chickpeas get to star in a few meals. Here’s the result of my kitchen fun on Sunday. We enjoyed this curry for lunch yesterday.
Want to stretch it? Add a bit more tomato and almond milk or even veg broth to make more of a sauce and you could easily serve this over rice, quinoa, millet or noodles. Round everything out with a big beautiful salad!
Sweet Potato and Chickpea Curry
3 cups cooked chickpeas
2 large sweet potatoes, cubed
1 leek, minced
3 cloves garlic, minced
1 large tomato, diced (1-2 cups total), reserve about 1/4 cup for garnish
3 Tbsp curry powder (your choice)
2 cups water
1 cup almond milk or coconut milk
1-2 tsp salt
1-2 tsp pepper
Combine everything except almond milk, salt and pepper in a large cast iron skillet or your favorite pot. Bring the stew to a simmer over medium heat and cook for about 30-40 minutes until the sweet potato and chickpeas are soft. You will want to check the pot a few times during cooking to make sure that it’s not getting dry. You can add more water as necessary and may want to turn down the heat. We aren’t after a vigorous boil… we want gentle heat so we keep the sweet potato in cube form.
Once you’ve cooked everything to this point you have a choice. Add in the almond or coconut milk and season with salt and pepper to taste so you can serve this stew right now OR let it cool and pop it in the fridge overnight. When you reheat the stew, add the almond/coconut milk and season — you will be rewarded for your patience with a much more flavorful curry than if you serve it right away.