10
570
35

Ingredients

  • 1 cup dried chickpeas (picked over and)
  • water (rinsed, soaked overnight in ample)
  • 3 cups light coconut milk
  • 1 teaspoon minced garlic
  • 1 pound sweet potatoes (peeled and cut into 1-inch chunks)
  • plum tomatoes (I cup, drained, coarsely chopped fresh or canned, I omitted)
  • 1 tablespoon mild curry powder
  • fresh coriander (cup minced)
  • fresh basil (cup Minced)
  • 1 tablespoon tamari soy sauce (To 2 Tbsp)

Directions

  1. Drain and rinse the chickpeas. In the cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander. Lock the lid in place. Over high heat, bring to high pressure.
  2. Lower the heat just enough to maintain high pressure and cook for 18 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the chickpeas are done. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.
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NutritionView more

570Calories
Sodium12%DV290mg
Fat57%DV37g
Protein25%DV13g
Carbs18%DV54g
Fiber52%DV13g

PER SERVING *

Calories570Calories from Fat330
% DAILY VALUE*
Total Fat37g57%
Saturated Fat31g155%
Trans Fat
Cholesterol
Sodium290mg12%
Potassium1150mg33%
Protein13g25%
Calories from Fat330
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber13g52%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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