Serve Roasted Sweet Potatoes with Chickpeas as a main course, next to a crunchy baguette and a glass of red wine for a complete meal. It´s perfect for any meal of the day and can be made ahead of time. Served either warm, at room temperature or even chilled.
Serves 4
INGREDIENTS
2 sweet potatoes
15.5 oz can of chickpeas
2 tbsp extra virgin olive oil
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
pinch sea salt
dash black pepper
12 cherry tomatoes
handful arugula
For the sauce:
15.5 oz can of chickpeas
2 cloves garlic
1/2 tbsp lemon juice
2 tbsp extra virgin olive oil
pinch sea salt
dash black pepper
INSTRUCTIONS
Wash and pat dry the sweet potatoes, then cut each one in half lengthwise, add them cut side down over a baking pan lined with parchment paper, drizzle a kiss of extra virgin olive oil over the sweet potatoes and season with sea salt
Add the sweet potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C – 410 F
Meanwhile, drain a can of chickpeas into colander and rinse under water, heat a fry pan with a medium heat and add in the chickpeas, dry roast for 2 to 3 minutes, then add in 1 tbsp (15 ml) extra virgin olive oil, 1 tsp sweet smoked Spanish paprika, 1/2 tsp ground cumin and season with sea salt & black pepper, gently mix together, then turn off the heat
To make the sauce, add another can of chickpeas (drained & rinsed) into a food processor, along with 2 cloves garlic, 1/2 tbsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper, then run the food processor until well mixed, then add in between 1/4 cup to 1/2 cup (60 ml to 120 ml) cold water while running the food processor, once you end up with a creamy sauce set aside
Once the sweet potatoes are roasted, between 30 to 40 minutes (you can always pierce them with a toothpick to ensure they are cooked through), remove them from the oven and let them cool for a couple minutes
To assemble the dish, add one of the sweet potatoes cut side up over a dish, using a fork gently mash the inside of the sweet potato, then add some of the seasoned chickpeas over the sweet potato, decorate a couple of cherry tomatoes cut in half around the sweet potato, top off with the sauce and some chopped arugula
