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Vegetables
CHICkPEA CURRY wITH SwEET POTATO
Serves 8
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
3 ½ 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
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.
BSC560_IB_FA_Issue5.indd 4
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
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.
R4
11/11/09 9:10 AM
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