Coconut Chick Pea Curry with Yams

This morning, while putting together this quick, easy little recipe, I listened to Lisa Byrne chatting with Tsh about foods that are great to eat in the winter. Yams were on the list! They are high in omega-3 fatty acids and they moisturize and lubricate our bodies with healthy fat, reducing inflammation and increasing the fluidity of our blood.

This is more than simple to make.
Just start by soaking your garbanzo beans overnight.
Then, the next morning, cook your beans and peel and dice up your yams...and away you go.

Coconut Chick Pea Curry
a dear friend shared it with us :) 
1 1/2 cups garbanzo beans, rinsed and sorted, soaked overnight {or 4 cups cooked}
1 can coconut milk with about 1/2 can of water {depending on how thick you like it}
2 cloves garlic, chopped
2 medium yams, diced
1 cup tomatoes, chopped {or one can of diced tomatoes with juice}
1 T curry powder
salt to taste

Combine all of these ingredients and cook! Pressure cooker -- 18 minutes. Slow Cooker -- 6 hours. Medium pot on the stove -- bring to a boil, then simmer for 45 minutes or so. Longer if you used uncooked garbanzos. You know the drill.

Many garnishes may apply: cilantro, basil, soy sauce...I'm sure you can think of more. Enjoy!