Coconut-Braised Chickpeas with Sweet Potatoes and Greens

Ingredients for Coconut-Braised Chickpeas with Sweet Potatoes and Greens

• 70g slivered almonds

• 2 tablespoons coconut or vegetable oil

• 1 cebola, fatiada finamente

• 2 dentes de alho, finamente picados

• 1 tablespoon grated or finely chopped fresh ginger

• 1 1/2 colheres de chá de curry em pó

• 1 large bunch (about 230g ) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)

• 1 (425g) can chickpeas, rinsed and drained

• 1 (375g) lata de leite de coco

• 2 colheres de chá de sal kosher

• 4 Roasted Sweet Potato halves, cut into 1/2-inch pieces

• 1 tablespoon fresh lime juice, plus additional wedges for serving

• 1/2 cup chopped fresh coriander leaves and tender stems, plus more for serving

• Plain yoghurt, for serving

Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden colour, 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.

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.

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, 475ml water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.

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 coriander and taste for seasoning; add more salt or lime juice if necessary.

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

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