Sweet potato & Chickpea Curry
Chickpeas
I love chickpea, not just because of the nutritional facts but moreso because of how versatile they can be. They can be used in breakfasts, lunch, dinners, in curries, stews, as a snack (roasted or more commonly as a spread / dip when made into hummus.
A few reasons why we should be eating more chickpeas:
The protien and fiber in chickpeas may help keep your appetite under control.
Protein and fiber work synergistically to slow digestion, which helps promote fullness. In addition, protein may increase levels of appetite-reducing hormones in the body.
In fact, the filling effects of the protein and fiber in chickpeas may automatically lower your calorie intake throughout the day and at meals.
The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength.
Although the mineral selenium is not present in most fruits and vegetables, it can be found in chickpeas. It helps the enzymes of the liver to function properly and detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and decreases tumor growth rates.
Ingredients
800g Tinned chickpeas
400g chopped tomato’s
150g fresh spinach
400g coconut milk
3 tbsp vita coco coconut oil
3 medium sweet potaoes
2 tbsp creamed coconut
1.5tsp rock salt
1 tsp black pepper
1 onion (diced)
3 cloves of garlic
Curry powder:
4tsp ground cumin
2tsp ground coriander
2tsp garlic granules
1tsp ground turmeric
1/2tsp cayenne pepper (optional)
1/2 ground ginger
handful of fresh coriander
3 Ripe yellow plantain
1tsp smoked paprika
1tsp olive oil
Method
In a large pan heat up your coconut oil (you can use olive oil or any other oil to substitute) until it has completely melted. Then add the chopped pinions and garlic. Lightly simmer until golden brown.
add the dry spices and stir occasionally for the next 5 minutes.
Add the chopped tomatoes then allow to simmer for another 10 minutes.
Peel and chop your sweet potatoes into small bite size chunks and add to the curry sauce along with the tinned coconut milk.
Allow the curry to cook for another 15 minutes to allow the sweet potato to soften before adding your chickpeas and fresh coriander.
While your curry is cooking away, you want to prep the plantains and pop them in the oven. First slice them in round medium sizes oval shapes. Drizzle olive oil over them and sprinkle a pinch of salt and a teaspoon of smoked paprika. Rub together to ensure all the plantains are covered then lay them flat on a lined baking tray. Bake for 15 minutes until it reaches a beautiful golden caramel colour.
Once your sweet potato is soft and the chickpea have absorbed all that delicious mild curry coconut flavour, finish off with adding your fresh spinach and chopped coriander.
Serve with your choice of greens or a salad.
