a creamy flavorful sweet potato tomato sauce with sprouted and slowed cooked beans, over a bed of rice, and sprinkled with fresh herbs.
Cook Time1 dayd6 hourshrs
Servings: 4
Author: Amanda Nicole Smith
Ingredients
1.5cupsbrown rice
1.5cupsdried chickpeas
Sauce
2cupscoconut milk or water
1large tomato
1medium sweet potato
1/2cuponion; or leek
2garlic cloves
1tbspginger root
1tbspgraham masala; powder
1tbsppaprika; powder
1tspcayenne pepper
1tspcumin seed
1tspcoriander seed
1tspfenugreek seed
1/2tspturmeric root
1/2tspmustard seed
1/2tspfennel seed
1/4tsppeppercorn
1/4tspsea salt
Fresh Herbs
1/4cupcilantro
1/4cupscallions
1/8cupfennel
Instructions
Soak chickpeas in water overnight.
Rinse and drain twice a day for 1-2 days until little tails sprout.
Slow cook chickpeas on low for 4 hours in enough water to cover them. You can also sprinkle in a bit of salt.
Rice
Cook brown rice in rice cooker with water an inch above rice.
Sauce
Add all of the sauce ingredients to a sauce pan, let it all come to a boil, then turn down the heat to low and let simmer for about 20-30 minutes or until the sweet potatoes are soft.
Let it cool enough to blend down into a smooth sauce.
Put the sauce back into the sauce pan, add the chickpeas in, and warm up on low for a few minutes.
Assembly
Put about a cup of rice and a cup of sauce and chickpeas on a plate with about 1/8 cup fresh herbs sprinkled on top.
Notes
Store rice separate from chickpeas and sauce, both in airtight containers in the fridge. Store for up to 2 days.