Peeling chickpeas may be for some what picking up spilled rice grains one by one may be for others. Torture. But not for me. I find it relaxing, cathartic and contemplative.
On occasion I will purchase dried chickpeas, soak them overnight and cook them properly. But since careful planning isn’t necessarily my forte, a can of chickpeas, a bowl of water and a strainer work perfectly. Generally when the mood strikes me for a dish, I want it on the spot or at least within an hour or so.
If you’ve been following the blog for a bit you know that I cook and eat mostly paleo and allow for some flexibility when it comes to grains and legumes. But when it comes to chickpeas, I’ve discovered that my main (digestive) issue may not necessarily lie with the chickpea itself but rather with the skin.
So let me get to the reason why I’m peeling chickpeas in the first place - for a heavenly coconut chickpea curry with sweet potatoes. The flavor, texture and taste is unmatched. But in the past, I’d always feel not too great after eating it. However peeling the chickpea skin truly changed that for me and hopefully it can do the same for you!
It’s an easy curry you can make on any weeknight and can be on the table in under an hour. There’s also a pretty good chance you already have most of these ingredients in your pantry. Sweet potatoes, chickpeas, green pepper and onion are cooked in a flavorful garam masala coconut broth. You can eat the coconut chickpea curry on its own or serve it over rice or cauliflower rice.
prep time: 10 minutes
cooking time: 40 minutes
makes: 6-8 servings
3 large sweet potatoes, peeled and cubed into 1” pieces
2 cups cooked chickpeas (canned works too)
1 green bell pepper, chopped into 1” pieces
1 medium onion, chopped
1 can full fat coconut milk
1 tbsp coconut oil
1/2 tsp ground ginger
1 tbsp garam masala
1/2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp curry powder
2 tbsp finely chopped cilantro
large dutch oven
If you plan on peeling chickpeas, strain chickpeas of their liquid, and them to a bowl of lukewarm water. With your hands toss them several times under water and move them about. This will start to loosen most of the skins and they will float to the surface. Remove skins and continue peeling until all chickpeas are bare. Strain and set aside.
Heat a heavy bottomed pan over medium heat. Add the coconut oil, onion and green pepper and cook until onion is translucent and pepper is soft - about 8 minutes. Add all the spices and cook for 1-2 minutes. Add sweet potatoes and broth and bring to a boil. Reduce heat and cook on low until potatoes are soft. About 15-20 minutes.
Using a submersion blender, give the potatoes a few pulses just to puree a few of them. Alternatively, use a potato masher and mash just a bit preserving some of the potatoes. Add coconut milk, chickpeas and 1 tbsp of the finely chopped cilantro. Simmer for another 10 minutes. If the stew is too watery, you can always remove some of the liquid (and eat if of course).
Serve over rice or cauliflower rice and top with additional cilantro.