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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
¾ Tablespoon fresh chopped ginger
1 cinnamon stick
¾ teaspoon ground chilli powder
2 teaspoons ground coriander
2 teaspoons ground cumin
¾ Tablespoon 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
¾ cup/185ml coconut milk, optional
¾ 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.