INGREDIENTS

INSTRUCTIONS

-and rinsed, soaked  :          -overnight in ample water to  :        
-cover or speed-soaked 3 c  light coconut milk; (I used  :        
-half water to lower  :          -calories and fat) 1 ts minced garlic
3/4 lb sweet  potatoes; peeled and  :          -cut into 1-inch chunks
1 c  coarsely chopped fresh or  :          -canned; (drained) plum  :  
-tomatoes ( I omitted) 1 tb mild curry powder 1/4 c  minced  fresh
coriander 1/2 c  minced fresh basil 1 tb tamari soy sauce; (up  to 2)
Here is a good recipe using a pressure cooker from Lorna Sass' Cooking
Under Pressure:  Drain and rinse the chickpeas. In the cooker, combine
the chickpeas,  coconut milk, garlic, sweet potatoes, tomatoes, curry
powder and  coriander. Lock the lid in place. Over high heat, bring to
high  pressure. Lower the heat just enough to maintain high pressure
and  cook for 18 minutes. Allow the pressure to come down naturally or
use  a quick-release method. Remove the lid, tilting it away from you
to  allow any excess steam to escape. If the chickpeas are not tender,
either return to high pressure for a few more minutes or replace (but
do not lock) the lid and simmer until the chickpeas are done. Add the
basil and soy sauce to taste as you break up the sweet potatoes and
stir to create a thick sauce.  serves 4-6  Posted to EAT-LF Digest by
Ilene Goldman <igoldman@sfo.com> on Feb  09, 1998

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