Sweet Curry Chickpea Casserole

death_by_parsnip's Note:

This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste).

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 4

Yield: 1.0 casserole

• 1 (15 ounce) can chickpeas
• ¾ cup coconut milk
• 1 cup water
• ¾ cup red onion , chopped
• 1 large sweet potato , diced
• 1 apple , diced
• 2 garlic cloves , minced
• ¼ teaspoon ginger
• ½-1 tablespoon curry
• 1 teaspoon dried mustard
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ¾ teaspoon sea salt
• 1⁄8; teaspoon allspice

Directions:

1. Mix all of the ingredients into a casserole dish. Cover.
2. Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3. Alternative: slow cook for 6 hours on low instead of baking.
4. Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.

Reviews

[Neomia]

I don't give out many 5s, but I LOVED this! It had this mysterious tang to it that was just perfect. I am guessing because I used Granny Smith apples. I used more like 1 cup coconut milk and 3/4 cups water, because I love coconut milk! I also used more sweet potatoes. It was a 12 oz precut bag, so maybe more like 2.

[doug2 scott]

Great dish !

[Dre S]

Updated review: have made this a few times now and have taken parts of the other version of this (#218447) and made it a little healthier. Hubby's on a low-carb diet so I omitted the sweet potato (tho it's great w/it) and used broccoli and carrots in place. I used 7oz reduced fat cocount milk + about 4oz of water and that made a good sauce for me. Also used 1.5 TB Patak's mild curry paste, granny smith apple, low-sodium chickpeas and minced jarred ginger instead of powder. I think it's close to perfect now :). The curry flavor definitely improves the next day so i recommend making it a day in advance.