adapted from this recipe
Recently I've become obsessed with chickpeas. Chickpea salads to be exact. I've spent hours scouring the internet for chickpea recipes to add to my ever growing recipe index. This one by Heidi Swanson caught my eye months and months(possibly even more than a year) ago but I didn't get around to making it until just last week. The addition of 1 cup of coconut milk instead of the 1/2 cup Heidi suggests was purely accidental but both Nate and I will continue to make it this way because we liked the additional creaminess it brought to the dish. We also like things a little spicier so we added an additional 1/2 teaspoon curry paste to the milk while cutting back on the red onion by just a little bit. We also went with roasted sweet potatoes instead of the squash she uses. Like she suggests I think any winter squash or potato would go nicely in this dish. I may try it with Butternut Squash the next time.
adapted Maranui Surf Club Salad Recipe from 101Cookbooks
3/4 of a small red onion, peeled and chopped
Juice from two limes
1 cup coconut milk
1.5 teaspoon red curry paste
3 cups sweet potato, peeled and cut into 1/2 inch chunks
splash of extra-virgin olive oil
2 cans garbanzo beans (or equivalent)
1/2 cup cilantro, chopped
fine grain sea salt
Preheat oven to 375.
In a small bowl combine the chopped red onion, lime juice and a generous pinch of salt. Stir and set aside.
In another small bowl whisk the coconut milk and curry paste together. Season with a pinch of salt and set aside.
Toss the sweet potato with a splash of olive oil, sprinkle with salt and arrange on a baking sheet. Separately, in a casserole dish, toss the garbanzo beans with the coconut-curry milk. Place both the potato and beans in the oven for about 15-20 minutes. Toss the sweet potatoes once after about ten minutes to get browning on multiple sides.
Remove the beans and sweet potatoes from the oven. Add about half of the reserved red onions and most of the cilantro to the beans and toss. Taste and add a bit more salt if needed. Add the sweet potatoes and toss very gently. Serve in bowls or on a platter garnished with the remaining red onions and cilantro.
Serves 4.
I LOVE chickpeas! Your blog always makes me so hungry. I wish I had your passion for cooking. I have a passion for eating, but the process of making food is a whole other thing. Luckily Mike is the one who loves to cook and find interesting recipes like this.
Life is crazy. Sorry I'm not good at commenting. I am good at reading! I always check to see what you've been up to! Things just go faster every single day and before you know it another month has gone by.
Are we going to see some cheerleading pictures soon? Haha! Oh my gosh, are you still scrapping at all?? That's one thing I've been missing. I have the urge to do it but then run out of time.
Have a great weekend!!
Posted by: Kerry | May 30, 2009 at 08:33 AM