VEGETABLES
CHICKPEA CURRY WITH
SWEET POTATO
Serves 6
Ingredients
360g dried chickpeas 1½ Tablespoons olive oil
1½ large onions, finely chopped 3 cloves garlic, finely chopped
¾Tablespoon fresh chopped ginger 1 cinnamon stick
¾teaspoon ground chilli powder
2 teaspoons ground coriander
2 teaspoons ground cumin
¾Tablespoon brown mustard seeds
2 x 400g cans diced tomatoes
2½ cups/625ml vegetable or chicken stock 1½ Tablespoons brown sugar, well packed Salt and pepper to taste
540g peeled sweet potato, cut into 2cm pieces
¾cup/185ml coconut milk, optional
¾cup chopped fresh coriander
Method
Chickpea Preparation
1.Place chick peas into a large bowl, cover with cold water, cover with plastic wrap and leave overnight to soak.
Searing on the Stovetop with
EasySear™ pan
2.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat for a further 1 minute.
3.Add onions, garlic and ginger, sauté for 5 minutes or until onion has softened, stirring occasionally.
4.Add all spices and sauté for 3 to 4 minutes or until spices are fragrant, stirring occasionally.
5.Add diced tomatoes, stock, brown sugar, salt and pepper. Bring to the boil.
Slow Cooking
6.Place EasySear™ pan back into slow cooker base
7.Rinse chick peas well under cold running water, Drain, add to EasySear™ pan, stirring well.
8.Cover with lid, turn Temperature Control Dial to ‘HIGH’ setting. Cook for 2 to 4 hours or until chickpeas are tender.
9.Add sweet potato and mix well. Cover with lid and cook a further 1 to 2 hours or until and sweet potato is cooked.
10.Just before serving stir through coconut milk and chopped coriander.
Setting Variation: Use the Low setting and cook for 8 to 10 hours, or Auto setting for 5 to 6 hours and add sweet potato in the last 2 hours of cooking time.
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