Sweet, creamy and so delicious — one serving will not be enough!
2 cloves garlic, minced
1 tsp extra virgin olive oil
1 medium sweet potato or yam – peeled and cut into ½ inch pieces
1 cup bean juice from cooking or vegetable broth or water
1 Tbs curry seasoning
2 cups precooked chickpeas (garbanzo)
1 can light coconut milk (15 oz.)
½ tsp sea salt
½ cup fresh cilantro, chopped
½ cup fresh basil, chopped
1. In a medium sized frying pan, sauté garlic in oil for 2-3 minutes on medium heat. Add sweet potato, juice or broth and curry. Cover and simmer for 5-8 minutes or until potato is almost tender.
2. Add chickpeas, coconut milk and salt. Cover, and simmer on medium low for 5 minutes. Add cilantro and basil and simmer again for another 2 minutes, just long enough to wilt herbs.
Serving Suggestion: Serve with a whole grain such as brown basmati rice or Naan bread —an Indian flat bread, similar to a pita. Always serve a green vegetable with a wholesome meal. There is plenty of protein, carbohydrates, vitamins, and minerals and some good quality fat in this dish. Serving a light salad or steamed broccoli will finish it off nicely.
Makeover: Leftovers can be made into a quick soup by blending some of the beans to a paste and then adding additional broth and curry. Actually, any leftover bean dish is a great beginning for a soup.