Coconut-Braised Chickpeas with Sweet Potatoes and Greens

Photo by Chelsea Kyle

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

4 servings


    • ½ cup slivered almonds
    • 2 tablespoons coconut or vegetable oil
    • 1 onion, thinly sliced
    • 2 garlic cloves, finely chopped
    • 1 tablespoon grated or finely chopped fresh ginger
    • 1½ teaspoons curry powder
    • 1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
    • 1 (15-ounce) can chickpeas, rinsed and drained
    • 1 (13.5-ounce) can coconut milk
    • 2 teaspoons kosher salt
    • 4 Roasted Sweet Potato halves, cut into ½-inch pieces
    • 1 tablespoon fresh lime juice, plus additional wedges for serving
    • ½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
    • Plain yogurt, for serving


    1. Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant—the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
    2. Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
    3. Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
    4. Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
    5. Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

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