1 and 1/2cupscooked chickpeasrinsed and drained (equal to a standard can)
2tbspfreshly-squeezed lime juice
For the chickpea turmeric stew:
In a saucepan, heat a small drizzle of neutral oil (I used grapeseed oil) over medium heat. When the oil is shimmering, add the shallot with a sprinkle of salt, and stir. Cook for about 2 minutes, or until starting to soften.
Add the pepper, garlic, turmeric, and ginger with another sprinkle of salt, and stir. Cook for 5-7 more minutes, stirring occasionally, or until the shallot is soft. Add the curry powder and cook for 1 more minute, stirring frequently.
Stir in the coconut milk, water, pineapple juice, soy sauce, and cubed potatoes and sweet potatoes, along with another fat pinch of salt. Bring the mixture to a gentle boil.
Once the mixture boils, reduce the heat to a steady simmer and cover the pan. Cook, stirring occasionally, for 15-20 minutes or until the potatoes are cooked through.
If desired, use the back of your spoon to mash up some of the potatoes to thicken the stew slightly. Stir in the cooked chickpeas and lime juice and let simmer partially covered for 5-10 more minutes.
Season to taste with salt and additional lime juice. Serve hot, with rice and fresh herbs if desired. (Mine is topped with cilantro).
I found a big jar of unsweetened 100% pineapple juice with pulp for about $3 in the natural section of my regular grocery store. The extra not used in this recipe is really delicious for drinking on its own, mixed with carbonated water (naturally sweetened pineapple soda!), or in cocktails.Other chili peppers can be used. Adjust the amount based on the spiciness of the pepper and your own preferences.THAI RED CURRY COCONUT BACON: For a super amazing topping that takes this dish to the next level, try this: combine 1.5 cups coconut flakes with 1 tbsp soy sauce, 1 tbsp red curry paste, 1 tbsp pineapple juice, and 1/2 tsp liquid smoke. Bake on a parchment lined baking sheet at 275 degrees Fahrenheit, stirring every 5 minutes, until crisp. Use to top the stew.