Sweet Potatoes with Chickpeas | A HEALTHY Dish for the Body & Soul

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: none

Dried chickpeas are more economical when purchased in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often less expensive.

garlic

🥗Healthier: shallots

💰Cheaper: none

Shallots can provide a milder flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: none

Cilantro can be used for a different flavor profile.

Scrub 2 sweet potatoes under cold running water and pat them dry.

Leave the skins on the sweet potatoes, cut each in half lengthwise, and place them cut side down into a baking tray lined with parchment paper.

Drizzle the sweet potatoes with extra virgin olive oil and a pinch of sea salt.

Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) with bake and broil option.

Drain a can of chickpeas into a colander and rinse under cold running water.

In a large fry pan over medium heat, add the drained chickpeas and dry roast for 2-3 minutes until the water has cooked off.

Add 1 tablespoon of extra virgin olive oil (15 milliliters), 1 teaspoon of sweet smoked Spanish paprika (2.5 grams), 1/2 teaspoon of ground cumin (1 gram), a pinch of sea salt, and freshly cracked black pepper to the chickpeas. Mix gently until well combined.

Turn off the heat and let the chickpeas sit to develop flavors.

In a food processor, add another 15.5-ounce can of chickpeas (440 grams), 2 cloves of garlic, 1/2 tablespoon of fresh lemon juice (8 milliliters), and 2 tablespoons of extra virgin olive oil (30 milliliters). Season with sea salt and black pepper.

Process for about 1 minute until well mixed, then add cold water (60-120 milliliters) until achieving a creamy sauce texture.

After 30-40 minutes, check the sweet potatoes by piercing them with a toothpick to ensure they are cooked through.

Remove the sweet potatoes from the oven and let them rest for a couple of minutes.

Once cool enough to handle, place one sweet potato cut side up in a serving dish and gently mash it down with a fork.

Add the spiced chickpeas over the mashed sweet potato and top with halved cherry tomatoes.

Drizzle the creamy sauce over the sweet potatoes and sprinkle with chopped arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary