Sweet potatoes with chickpeas
Prep Time minutes 20
Cook Time 1 hour
Passive Time 40 minutes
Servings people
| Prep Time minutes 20 | Cook Time 1 hour | Passive Time 40 minutes | Servings people |
There’s always drama around the vegetarian at the Thanksgiving Table: What should I make for the person who isn’t going to eat turkey? This is a great vegan dish, which features sweet potatoes (a thanksgiving staple) and is a great meatless meal any night of the week. The addition of protein with the crispy roasted chickpeas and the warm sweet potatoes drizzled with spicy tahini will have all the turkey eaters asking for a bite! (adapted from Cooking Light)
Ingredients
- 4-6 Sweet Potatoes
- 1 15 ounce Can Chick Peas
- 2 TBS Toasted Sesame Oil
- 1 tsp Ginger dry
- 1 tsp Garlic powder
- salt and pepper to taste
- cup ½tahini raw
- 1 tsp Ginger fresh grated on a microplane
- 1 tsp Garlic fresh grated on a microplane
- 1 tsp Rice Vinegar
- 3 Scallions cut into thin slices
- 2 TBS sesame seeds I like to use a mix of white and black
- Sriracha optional
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Ingredients
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- Preheat to oven to 400. Place the sweet potatoes on a parchment or foil lined baking sheet and poke a few holes in each sweet potato with a fork. Cook the sweet potatoes, for at least an hour until they are soft and creamy inside.*
- Drain the chick peas and rinse off any remaining liquid. Place them on a small sheet tray lined with foil. Pour the sesame oil on top and sprinkle over them the dry ginger and garlic powder. Add salt and pepper. Shake the tray to evenly coat the chickpeas with the oil and spices. Place in the oven (with the sweet potatoes) and cook for 15-20 minutes, until the chick peas are beginning to get roasted brown. Remove from oven.
- While the sweet potatoes and chick peas are cooking prepare the tahini. Pour the ½ cup raw tahini in a medium sized bowl. Add the fresh ginger, fresh garlic, vinegar and start to mix. Add enough water and whisk, so that the mixture becomes the consistency of slightly thickened salad dressing. The tahini will need quite a bit of water to get to this state. Add ample salt (at least 1 tsp) to taste and some pepper.
- To serve, place the sweet potatoes on a platter and slit open, the long way, to expose the bright orange flesh of each. Drizzle the tahini over the open sweet potatoes. Top each sweet potato with ample chick peas. Drizzle additional tahini over the chick peas and garnish with the scallion slices and sesame seeds. If you like spice, drizzle with some sriracha.
Recipe Notes
*Cooks Illustrated suggests that the best (and fastest) way to cook a perfectly creamy sweet potato is to microwave them for about 10 minutes, until the internal temperature reaches 200 degrees and then place them in a 400 degree oven for one hour.