Sweet Chickpea Curry - cooking recipe

Ingredients

3 cups low-sodium chickpeas (I use freshly-cooked ones, heavenly, but canned would be fine)
7 ounces coconut milk, with 6 oz water (better yet, use 1 can fat-reduced coconut milk)
3/4 cup red onion, chopped
3/4 cup celery, chopped
1 cup broccoli, chopped or 1 cup an additional 3/4 cup celery
1 1/2 cups sweet potatoes, peeled and chopped
1 granny smith apple, diced (peel if you want, but I love it with skin on)
4 garlic cloves, minced
1 1/2 tablespoons fresh ginger, grated
1 - 1 1/2 tablespoon mild curry paste (see note)
2 1/4 teaspoons mustard seeds
1 1/4 teaspoons cumin seeds
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice

Preparation

Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.