Coconut-Braised Chickpeas with Sweet Potatoes and Greens

Ingredients

• •½ cup slivered almonds
• •2 tablespoons coconut or vegetable oil
• •1 whole onion
• •2 cloves garlic
• •1 tablespoon fresh ginger
• •1½ teaspoons curry powder
• •8 ounces greens
• •15 ounces chickpeas
• •13½ ounces coconut milk
• •2 teaspoons kosher salt
• •4 halves roasted sweet potatoes
• •1 tablespoon fresh lime juice
• •½ cup fresh cilantro
• •¼ cup plain yogurt
• •for serving

Cooking Instructions

1. 1.

   Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant-the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.

   5 min

2. 2.

   Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.

   8 min

3. 3.

   Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they're sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.

   10 min

4. 4.

   Add the sweet potatoes to the pot and cook for a minute or two-just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.

   2 min

5. 5.

   Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

   5 min