Sweet Curry Chickpea Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator-I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste). Ingredients:
1 (15 ounce) can chickpeas |
3/4 cup coconut milk |
1 cup water |
3/4 cup red onion, chopped |
1 large sweet potato, diced |
1 apple, diced |
2 garlic cloves, minced |
1/4 teaspoon ginger |
1/2-1 tablespoon curry |
1 teaspoon dried mustard |
1 teaspoon cumin |
1/2 teaspoon turmeric |
3/4 teaspoon sea salt |
1/8 teaspoon allspice |
Directions:
1. Mix all of the ingredients into a casserole dish. Cover.
2. Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3. Alternative: slow cook for 6 hours on low instead of baking.
4. Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
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