Curried Chickpeas And Sweet Potatoes

Recipe Ingredients

5 cups	730g / 25oz	Sweet potatoes - (abt 1 1/2 lbs) - peeled, diced
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - diced - (2 cups) (large)
1 tablespoon	15ml	Minced fresh ginger
3		Garlic cloves - minced
2		Scallions, white and light green parts - chopped
2		Red bell peppers - diced - (2 cups) (large)
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Curry powder
2		Chickpeas - (15 oz ea)
1 tablespoon	15ml	Cider vinegar
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro

Recipe Instructions

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and steam until tender, about 10 minutes. Set aside and keep warm until needed.

In large, heavy pot, heat oil over medium heat. Add onion, ginger, garlic, scallions, red peppers, 1/2 teaspoon salt and curry powder. Stir, cover and cook 3 to 5 minutes. Stir in chickpeas (with liquid) and simmer, uncovered, 5 minutes.

Add vinegar and remaining 1/2 teaspoon salt. Stir in sweet potatoes. Over low heat, gently stir mixture about 2 minutes to allow sweet potatoes to release some of their starch. Be careful not to break them up completely. Add cilantro and stir to blend. Serve hot.

This recipe yields 6 servings.

Per Serving: 357 Cal; 11g Prot; 5g Total Fat (1 Sat. Fat); 70g Carb.; 0mg Chol; 802mg Sod.; 11g Fiber.

Source:
Vegetarian Times, December 2000

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