Sweet Curry Chickpea

By Bostoncook

Ingredients

• 1 can chickpeas
• 3/4 cup coconut milk
• 1 cup water
• 3/4 cup chopped red onion
• 1 sweet potato, diced
• 1 apple, diced
• 2 cloves garlic, minced
• 1/4 tsp ginger
• 1/2 tbsp curry (1/2 to 1)
• 1 tsp dried mustard
• 1 tsp cumin
• 1/2 tsp turmeric
• 3/4 tsp sea salt
• 1/8 tsp allspice

Details

Servings 4

Preparation

Step 1

Mix all of the ingredients into a casserole dish. Cover. Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.

Notes: Alternative: slow cook for 6 hours on low instead of baking. Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.

I would call this an excellent and David thought it was only a "good". He had a cold, so I'm probably right. I thought it was excellent - among the best of the veggie curries we've had. Made it in the crockpot. Threw in some leftover roasted green beans (roasted with garlic and ginger, so some extra spice as well) - great addition. Served over rice but would have been great wrapped in a tortilla.