Recipe by Chef Suzanne Landry
- 2 cloves garlic, minced
- 1 tsp extra virgin olive oil
- 1 medium sweet potato or yam - peeled and cut into ˝ inch pieces
- 1 cup bean juice from cooking or vegetable broth or water
- 1 Tbs curry seasoning
- 2 cups precooked chickpeas (garbanzo)
- 1 can light coconut milk (15 oz.)
- ˝ tsp sea salt
- ˝ cup fresh cilantro, chopped
- ˝ cup fresh basil, chopped
- In a medium sized frying pan, sauté garlic in oil for 2-3 minutes on medium heat. Add sweet potato, juice or broth and curry. Cover and simmer for 5-8 minutes or until potato is almost tender.
- Add chickpeas, coconut milk and salt. Cover, and simmer on medium low for 5 minutes. Add cilantro and basil and simmer again for another 2 minutes, just long enough to wilt herbs.
Serving suggestion: Serve with a whole grain such as brown basmati rice or Naan bread -an Indian flat bread, similar to a pita. Always serve a green vegetable with a wholesome meal. There is plenty of protein, carbohydrates, vitamins, and minerals and some good quality fat in this dish. Serving a light salad or steamed broccoli will finish it off nicely.
Makeover: Leftovers can be made into a quick soup by blending some of the beans to a paste and then adding additional broth and curry. Actually, any leftover bean dish is a great beginning for a soup.
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