SWEET POTATO AND CHICKPEA CURRY

SWEET POTATO AND CHICKPEA CURRY image

Yield 8

Number Of Ingredients 20

Ingredients

2 medium red onions, peeled
1 clove garlic, peeled
1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds
1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks
3 tablespoons canola oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
3 cardamom pods, lightly crushed
Salt
2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes
1 3/4 cups coconut milk
1 tablespoon tamarind paste
2 1/4 cups hot chicken or vegetable broth
4 to 5 cups (about 4 15.5-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)
2 tablespoons chopped cilantro leaves -- I use much more and sprinkle it on individual plates -- really a must-do for the flavor and to punch up the look for a party
Cooked white rice for serving (optional)
Steamed broccolini for serving (optional).

Steps:

1. In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large sauté pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes. 2. Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk. 3. Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.) 4. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini. Yield: 6 to 8 servings.

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