It’s not often that I make the same thing multiple times in one week, but, friends, you’d be shocked to know just how often I’ve had chickpeas in the past 10 days. I’ve made multiple batches of these, having not been able to get them out of my head. But that turned out to only be the beginning. Since the initial chickpea undertaking, a big batch hummus made the cut (below), as did the dish you see above, chickpea and sweet potato curry, which I encourage you to make immediately, if not sooner.
The chickpea and sweet potato curry was full of flavor, a bit of spice, and once I had the chickpeas soaked and boiled, was ready for dinner in no time. Because it turns out to be a bit time consuming to soak and boil chickpeas (especially when you live in a country in which you have to use filtered water for all of that boiling), I finally just gave in and made a GIANT batch.
Oh, and did I mention that I also made Heidi’s lovely Pan-fried Chickpea Salad for lunch today? I’d been eyeing this recipe at 101 Cookbooks for ages, so if you happen to find yourself in my chickpea-loving camp, this would be a great one to add to your list.
So now you’ve seen it – evidence of my new-found chickpea obsession. I will likely have to stop at some point or I’m afraid my husband might turn into a chickpea. (Or, at the least, start bringing home batches of Som Tum from the vendor near his office to provide himself with an alternative form of sustenance.)
Chickpea and Sweet Potato Curry
Ingredients
- 1 tsp. garam masala
- 1 tsp. paprika
- 2 Tbsp. Indian curry powder
- 1 Tbsp. vegetable oil
- 1 onion, finely chopped
- 1 sweet potato, cut into ½ inch cubes
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger
- 2 Tbps. tomato paste
- 1 cup vegetable broth (or water)
- ½ cup coconut milk
- 1 cup chickpeas (drained from can or boiled to tender if using dried)
- 1 15- oz can whole tomatoes, drained and roughly chopped
- salt, to taste
- 1 cup plain yogurt, for serving
Instructions
- Toast the garam masala, paprika and curry powder in a dry pan over medium heat until fragrant, about 1 minute. Add vegetable oil, onion and sweet potato and saute until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown. Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute. Add broth, coconut milk, chickpeas and tomato. Bring mixture to a boil and reduce heat to a simmer. Allow to simmer until mixture thickens, about 10 minutes. Taste and add salt, if needed. Remove and serve immediately, topped with plain yogurt.
Notes
I’ve never cooked chickpeas with curry, I like this recipe:)
Chickpea sweet potato curry is now at the top of my to-make list (helps that I bought a bunch of sweet potatoes earlier this week and have had no idea what to do with them–until now!)
When exactly do you add the spices back in with the rest of the recipe?
Hi there – thank you for your comment and your great catch on that recipe. I had to go WAY back into my notebook to figure out exactly how I intended it to read. The recipe should be correct now, as the spices should be toasted in the pan first, and then the other ingredients added on top of them. Thank you again!
It appears you adore chickpeas as much as I do. I can happily eat a bowl of them plain. 🙂
Me too, Johanna – I absolutely love them!