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AC's review: ⭐️⭐️⭐️⭐️⭐️

Serves about 6 (1 cup each)

Ingredients

4 cups of chickpeas (either cooked from 2 cups dried chickpeas or 15 oz cans x 2)

3 Japanese yams, diced 🍠

1 tbsp olive oil 🫒

3 oz tomato paste 🥫

1 medium onion (yellow), diced 🧅

3 medium garlic cloves, minced 🧄

1 knob of ginger, minced 🫚

3 tsp curry powder 🌟

1/2 tsp of turmeric, cumin, salt, black pepper, & paprika 🧂

1 can coconut milk 🥥

1 tbsp fresh lemon juice 🍋

1/2 cup of water (or chickpea broth) 💦

2 tbsp cilantro, chopped 🌱

Directions

1. For dry chickpeas, soak overnight. For canned chickpeas, drain and rinse the beans. Now, boil the beans in new water until tender. Then, drain the chickpeas and save the chickpea broth (vitamins & minerals 😍).

2. Separately boil bite-sized Japanese yams until semi-cooked.

3. Using the same large pot that boiled the chickpeas, add olive oil over medium-high heat. Sauté onions, garlic, ginger. When onions become soft and translucent (about 5 minutes), add coconut milk, tomato paste and other seasonings. Mix until tomato paste chunks dissolve (about 30 seconds).

4. Add cooked chickpeas & Japanese yams.

5. Add chickpea broth for desired thickness/thinness.

6. Simmer on low heat for about 15 minutes or until Japanese yams are fully cooked.

7. Stir in the chopped cilantro & freshly squeezed lemon juice.

8. Serve with your rice of choice.

📸 Take a photo or video of your dish

tag me @focuswithtoni 🏷️

and let me know if you

love it as much as AC does! 😋♥️

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𝙰𝚗𝚍 𝚕𝚎𝚝 𝚞𝚜 𝚌𝚘𝚗𝚜𝚒𝚍𝚎𝚛 𝚑𝚘𝚠 𝚠𝚎 𝚖𝚊𝚢 𝚜𝚙𝚞𝚛 𝚘𝚗𝚎 𝚊𝚗𝚘𝚝𝚑𝚎𝚛 𝚘𝚗 𝚝𝚘𝚠𝚊𝚛𝚍 𝚕𝚘𝚟𝚎 𝚊𝚗𝚍 𝚐𝚘𝚘𝚍 𝚍𝚎𝚎𝚍𝚜, 𝚗𝚘𝚝 𝚐𝚒𝚟𝚒𝚗𝚐 𝚞𝚙 𝚖𝚎𝚎𝚝𝚒𝚗𝚐 𝚝𝚘𝚐𝚎𝚝𝚑𝚎𝚛, 𝚊𝚜 𝚜𝚘𝚖𝚎 𝚊𝚛𝚎 𝚒𝚗 𝚝𝚑𝚎 𝚑𝚊𝚋𝚒𝚝 𝚘𝚏 𝚍𝚘𝚒𝚗𝚐, 𝚋𝚞𝚝 𝚎𝚗𝚌𝚘𝚞𝚛𝚊𝚐𝚒𝚗𝚐 𝚘𝚗𝚎 𝚊𝚗𝚘𝚝𝚑𝚎𝚛—𝚊𝚗𝚍 𝚊𝚕𝚕 𝚝𝚑𝚎 𝚖𝚘𝚛𝚎 𝚊𝚜 𝚢𝚘𝚞 𝚜𝚎𝚎 𝚝𝚑𝚎 𝚍𝚊𝚢 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑𝚒𝚗𝚐.

𝙷𝚎𝚋𝚛𝚎𝚠𝚜 𝟷𝟶:𝟸𝟺-𝟸𝟻