Recipe - Thai Chickpeas

1 1/ cup dried chickpeas; picked over
: and rinsed, soaked
: overnight in ample water to
: cover or speedsoaked
3 cup light coconut milk; (I used
: half water to lower
: calories and fat)
1 teaspoon minced garlic
Three fourths pound sweet potatoes; peeled and
: cut into 1inch chunks
1 cup coarsely chopped fresh or
: canned; (drained) plum
: tomatoes ( I omitted)
1 tablespoon mild curry powder
One fourth cup minced fresh coriander
One half cup minced fresh basil
1 tablespoon tamari soy sauce; (up to 2)

Here is a good recipe using a pressure cooker from Lorna Sass' Cooking
Under Pressure:

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. Lower the
heat just enough to maintain high pressure and cook for 18 minutes. Allow
the pressure to come down naturally or use a quickrelease 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.

serves 46

Posted to EATLF Digest by Ilene Goldman igoldman@sfo.com on Feb 09, 1998