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Creamy Coconut Chickpeas with Sweet Potatoes

So, you’re probably sick of seeing recipes featuring home-cooked chickpeas by now. I do want to showcase one more recipe before I take a break from the lovely garbanzo bean, however, to prove that chickpeas make delicious meatless entrées.

If you get the Cooking Channel, you might want to check out Jason Wrobel’s new Friday night show How to Live to 100. Each week, Alton Brown style, Jason features a superfood and shows amazing things to do with it. So far, he’s covered cauliflower, coconut, tomatoes and squash. Cauliflower tacos, anyone?
Creamy Coconut Chickpeas with Sweet Potatoes
This recipe for Creamy Coconut Chickpeas with Sweet Potatoes comes from Jason’s show. I followed the original recipe with the following exceptions:

  • I used home-cooked chickpeas instead of canned and skipped the step where you boil them.
  • I didn’t purée my roasted red peppers, just finely diced them.
  • I used purple sweet potatoes. If you aren’t a huge fan of sweet potatoes and can find purple ones, give them a try. The CompostMaster thinks they are less “sweet potatoey.”
  • I used chopped tomatoes from a box instead of fresh ones. I avoid fresh tomatoes this time of year because they have no taste.
  • I skipped the cilantro because The CompostMaster is not a fan.

You could also save some time by buying roasted red peppers in a jar, but it will probably cost you some fat and sodium.

This dish transports easily to the office for a healthy, filling lunch. Cook the sweet potatoes and make the chickpea mixture, then refrigerate them separately. Combine on a plate and reheat in a microwave.

Makes 4 servings
Per serving: 390 calories, 13g fat (9g sat), 0mg cholesterol, 145mg sodium, 57g carb, 12g fiber, 11g sugar, 13g protein

Nutritional Analysis: The nutritional information for this recipe was calculated assuming 16 ounces of sweet potatoes were used (4 ounces per serving). While heavy on the carbs, this dish has a whopping 12g of Dietary Fiber. If this is too many carbs for you at one meal, even after subtracting off the amount of fiber, cut back on the size of your sweet potatoes and/or use fewer chickpeas. The Fat in this recipe is coming from the coconut oil and coconut milk. Watch Jason’s show about coconuts or read what I wrote about coconut oil to see why eating this type of fat might not be so bad.

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