Ingredients
Gather Your Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
1 large sweet potato, peeled and cut into ½-inch pieces
¾ teaspoon table salt
¼ teaspoon red pepper flakes
3 tablespoons tomato paste
1 teaspoon ground coriander
2 (15-ounce) cans chickpeas, undrained
1 (14-ounce) can coconut milk
¾ cup water
⅓ cup creamy peanut butter
2 teaspoons grated lime zest plus 2 tablespoons juice
½ cup dry-roasted peanuts, chopped
½ cup minced fresh cilantro
Directions
1
1. Heat oil in large saucepan over medium heat until shimmering. Add onion, sweet potato, salt, and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6 to 8 minutes.
2
2. Add tomato paste and coriander and cook, stirring constantly, until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium-high and bring to simmer. Cover; adjust heat to maintain simmer; and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.
3
3. Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.