These coconut greens and chickpea loaded sweet potatoes were the highlight of my Thanksgiving meal. So much so, that I got text messages after asking for pointers on how to recreate the dish. And several requests to put the recipe up on the blog. So here it is!
If you recall, my Thanksgiving meal was a bit of an experiment. I had sort of an internationally inspired Thanksgiving menu. In addition to these coconut greens and chickpea loaded sweet potatoes, there was coconut curry cornbread stuffing, a pomegranate and persimmon salad with roasted beets, star anise and ginger cranberry relish, and of course, turkey.
Coconut Greens and Chickpea Loaded Sweet Potato
The coconut greens on these chickpea loaded sweet potatoes are very similar to the greens on these stuffed delicata squash. In fact, I made sweet potatoes instead of delicata squash because there was a specific request for sweet potatoes. That, and they’re a classic Thanksgiving dish.
In addition, this recipe for coconut greens and chickpea loaded sweet potato is perfect for winter. It’s hearty, saucy, filling, delicious. You can add some kind of spicy component like sriracha, chili powder, smoked paprika. You can add cheese. You can use a purple sweet potato if you like. There are so many combinations for these coconut greens and chickpea loaded sweet potatoes. Just waiting to be discovered.
Variations on coconut greens
Although the recipe calls for chard, you can use whatever greens you have on hand. Kale is delightful, collard greens become deliciously tender. Even beet greens get a sweet, creamy upgrade with the coconut milk. Or, use a mix of these greens.
In fact, I love using this recipe for beet greens! The greens are often discarded from their roots despite being totally edible, delicious, and nutritious. Side story: I once got someone else’s beet greens from the farmers market for free. The guy in front of me didn’t want his greens so I asked the vendor what would happen to them. Then I asked if I could buy them for a discount. She gave them to me for free stating that someone else had already paid for them. Score!
Whatever greens you use for this coconut greens and chickpea loaded sweet potato, be sure to let them simmer and cook in the coconut milk for maximum tenderness. The cooked chickpeas also simmer in the coconut milk to absorb the flavor over the cumin, coriander and cinnamon. I love the cinnamon as an addition to these savory spices. It’s a fun way to brighten the dish and is a classic pairing with sweet potatoes. (If you’re looking for another dish with the combo of these spices, check out this less saucy chickpea chard recipe.)
If you try this recipe for coconut greens and chickpea loaded sweet potatoes, please let me know. Leave a comment, shoot me an email, tag me on Facebook, share it on Instagram, pin the recipe. Whatever. I want to see your food creations!
Coconut Greens and Chickpea Loaded Sweet Potato
Coconut greens and chickpea loaded sweet potatoes are the perfect winter meal. Filling, cozy, vegan and gluten free, they’re packed with flavor and ready in less than an hour.
- 4 sweet potatoes
- 2 tablespoons coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 large bunches chard
- 2 teaspoons cumin
- 1 tablespoon coriander
- 1 teaspoon cinnamon
- 1 (14-ounce) can full fat coconut milk
- 1 (14-ounce) can chickpeas, drained and rinsed
Heat oven to 350°F.
Slice sweet potatoes in half, lengthwise. Place cut side down on a lined baking sheet. Roast sweet potatoes for 45 minutes, or until flesh is fork tender.
In a saucepan, heat coconut oil over medium low heat.
Add onion, garlic, and salt to taste. Stir well and let cook until fragrant, 5 to 8 minutes.
While onions are cooking, finely chop stems of each chard leaf. Slice the greens into thin ribbons.
Add chopped chard to the pan and increase heat to medium high. Cook until just tender.
Add cumin, coriander, and cinnamon to the greens and stir well to combine.
Pour in coconut milk and chickpeas, stirring to combine.
Let simmer another 5 to 10 minutes until greens are cooked to your desired texture.
When sweet potatoes are fully cooked, remove from oven and let cool enough to handle.
Make a lengthwise slit in the center of each sweet potato half. Spoon coconut greens and chickpeas into each sweet potato.
I used a 3.5-quart saucepan and needed to add the greens in a few batches. They cook down pretty quickly so you don’t need to use a larger saucepan.
You can double the coconut milk for extra saucy coconut greens. I also recommend topping your coconut greens and chickpea loaded sweet potato with dukkuh, queso fresco or monterey jack cheese.
Another serving option is twice baked sweet potatoes. Simply scoop out the flesh of the sweet potato, mash, and mix well with the coconut greens and chickpeas. Spoon the mixture back into the sweet potato skins and return to oven for another 15 minutes before serving.
Check the Fridge
This recipe is flexible with your greens! I recommend chard, beet greens, kale or collards. You can also use spinach or other tender greens as well. Two bunches is a rough measurement. If you have extra green to use up, add them to the pan!
Use 2 cups of cooked chickpeas instead of canned.