Breville BSC560 manual Vegetables, Chickpea Curry with Sweet Potato, Chickpea Preparation

VEGETABLES

CHICKPEA CURRY WITH

SWEET POTATO

Serves 8

Ingredients

500g dried chickpeas

2 Tablespoons olive oil

2 large onions, finely chopped

4 cloves garlic, finely chopped

1 Tablespoon fresh chopped ginger

1 cinnamon stick

1 teaspoon ground chilli powder

3 teaspoons ground coriander

3 teaspoons ground cumin

1 Tablespoon brown mustard seeds

3 x 400g cans diced tomatoes

3½ cups/875ml vegetable or chicken stock 2 Tablespoons brown sugar, well packed Salt and pepper to taste

750g peeled sweet potato, cut into 2cm pieces

1 cup/250ml coconut milk, optional

1 cup 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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