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Creamy Coconut Chickpeas with Sweet Potatoes
Kids tend to love roasted sweet potatoes. The natural sweetness of the root vegetable comes out with aplomb when you caramelize it. The creamy chickpeas and coconut milk in this dish perfectly complement the sweetness of the potato. The final result is an Indian-inspired main course that is as filling as it is flavorful. If your kid isn’t ready for mixed dishes yet, keep the potatoes on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 large red bell pepper
2 cups canned chickpeas, drained and rinsed
2 medium sweet potatoes
1 tablespoon plus 1/2 teaspoon organic virgin coconut oil
1 large lime, juiced and zested
2 teaspoons ground cumin, divided
4 medium tomatoes, seeded and diced
1/2 cup yellow onion, finely diced
4 to 5 cloves garlic, minced
1 1/2 teaspoons ground coriander
Dash red pepper flakes (optional)
13.5 ounces light unsweetened coconut milk
1 large bunch spinach, chopped
Dash sea salt, to taste
Dash ground black pepper, to taste
1/2 cup shredded unsweetened coconut
1/2 cup cilantro, chopped
1/4 cup green onion, chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the pepper lengthwise into 1 1/2 to 2-inch strips and remove the seeds and stem. Place on a medium baking sheet, skin side up.
- Broil for approximately 10 to 15 minutes until the pepper strips are charred on the top.
- Remove from the oven and place strips in a small paper bag for about 5 to 10 minutes to soften. Remove the charred skin by scraping or running under water.
- Place the chickpeas in a small saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain the water and set aside.
- Slice sweet potatoes lengthwise in half. Place them in a 13 x 9-inch baking pan, cut side facing up. Evenly drizzle the potatoes with 1/2 teaspoon of coconut oil. Sprinkle with lime zest and 1/2 teaspoon ground cumin. Bake for 30 to 35 minutes until fork tender.
- Pulse tomatoes in a food processor until finely chopped. Puree the roasted red pepper in a blender until very smooth and creamy. Set aside.
- In a large skillet, add 1 tablespoon of coconut oil over medium-low heat. Add the onion and sauté for 5 minutes and then add the garlic and sauté for 1 minute more.
- Stir in the tomatoes and cook on low heat for 10 minutes.
- Add the coriander, 1 1/2 teaspoons cumin, red pepper puree and red pepper flakes, cooking for 1 minute more.
- Stir in the coconut milk and lime juice. Bring to a low boil and simmer gently for 5 minutes.
- Fold in the chopped spinach and the chickpeas and cook for an additional 3 minutes.
- Season the mixture with salt and pepper.
- Spoon this mixture over the prepared sweet potatoes and garnish with shredded coconut, cilantro, and green onion. Serve immediately.
Notes
You can easily substitute different greens in this recipe in place of the spinach. Feel free to add freshly steamed kale, steamed collard greens, or baby arugula, depending on what your family enjoys and is available to you.