Ingredients
SERVES 4
– 400 g hulled chickpeas
– 1 large garlic clove minced
– 1-½ tsp. sea salt
– 2½ to 3 tbsps. lime juice freshly squeezed
– 1 can of coconut milk
– 50 g almond butter
– ½ tbsp. tamari soy sauce
– 1-½ tbsps. fresh ginger peeled and roughly chopped
– 1-½ to 2 tsps. red curry paste
– ⅛ to ¼ tsp. red chilli pepper crushed
– 150 g zucchinis sliced ab. ¼ inch thick
– 150 g green onion
– 2 dried or fresh kaffir lime leaves (optional)
– 2 to 3 tbsps. fresh basil minced
– coriander to taste chopped
– a few lime wedges
Directions
Soak the chickpeas for 2 hours in cold water, then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set aside. Meanwhile, preheat the oven to 200°C. Then, prepare the sauce by combining garlic, ½ teaspoon of salt, lime juice, coconut milk, almond butter, tamari soy sauce, ginger, and curry paste in a deep large bowl and blending everything with an immersion blender. Once obtained a purée, pour the sauce into a baking dish and stir in the chilli pepper. Then, also add in the chickpeas, zucchinis, green onion and limes leaves (if using) and stir well. Cover the dish with foil and bake for ab. 35 minutes. Then remove the foil, stir and bake for ab. 5 to 10 minutes more uncovered. Note that the sauce should thicken but can become too thick, so keep an eye on it and remove it promptly once it begins to thicken. Add some final pinches of salt to taste and top the portions with fresh herbs and a little coriander. Serve with a lime wedge per portion on the side.
As an alternative:
Zucchinis can be also substituted by sliced red peppers, chopped cauliflower, steamed potatoes or snow peas.