Spicy Chickpeas and Sweet Potato

Whilst on the browse for something to make for dinner yesterday, I came across this recipe for spiced chickpeas and sweet potato on Pinterest, and decided to give it a bash.  We all love chickpeas, and it very much fitted into our clean eating, non processed, healthy way of eating. 

Elliot was napping and Ruby was looking for something to do, and so I let her cook dinner. 

I tend to use recipes as more of a guide than as something that needs to be followed to a T, and I did make a few changes, mainly based around what I had in the fridge that needed eating up (a courgette) and what I didn’t have that the recipe called for (coriander seeds).  I did the chopping, can opening, and heavily supervised when Roo was at the hob, but really, she did the majority of the work. 

From bashing up the spices…

chickpeas and sweet potato

and adding the chipotle paste…

chipotle paste

To keeping an eye on it, and mixing it all through…

5 year old cook

5 year old cook 2

Here is the end result.  The chickpea stew could have done with a little more simmering, to reduce and thicken the sauce a little more, but the flavour was all there, and it was delicious.  What a clever little chickpea she is. 

spicy chickpeas

spicy chickpeas and sweet potato

I strongly recommend making this.  If you didn’t want to make it a vegetarian dish, you could add in some leftover pulled pork or beef brisket.  It would be really good with some stringy melty cheese, think Monterey Jack or similar, grated over and put under a grill for a few minutes.  If natural yoghurt isn’t your bag, but you wanted the creaminess, go for creme fraiche or sour cream.  Lastly, I was out of fresh coriander (cilantro), but fresh chives snipped over would be equally delicious.  

The recipe card with my adaptations is below, but credit for the idea definitely goes to Good Life Eats. 

Spicy Chickpeas and Sweet Potato
Serves 4
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
285 calories
51 g
0 g
6 g
9 g
1 g
436 g
616 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
436g
Servings
4
Amount Per Serving
Calories 285
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 616mg
26%
Total Carbohydrates 51g
17%
Dietary Fiber 6g
24%
Sugars 11g
Protein 9g
Vitamin A
377%
Vitamin C
47%
Calcium
13%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium sweet potatoes (1 per person)
  2. 1 tablespoon olive oil
  3. 1 onion, diced
  4. 1 large courgette, diced
  5. 1 tablespoon cumin seeds
  6. 2 teaspoons ground coriander
  7. 2 whole cloves
  8. 2 teaspoons chipotle paste (this adds a lovely warming spiciness)
  9. A good pinch of salt
  10. 1 400g can of chopped tomatoes
  11. 150mls vegetable stock
  12. 1 410g can of chickpeas, drained and rinsed
  13. 4 tablespoons of natural Greek yoghurt (1 per person), to serve. Optional, but definitely recommended.
Instructions
  1. First, preheat your oven to 200C, score or prick the sweet potatoes and put on a baking tray in the oven to roast.
  2. Next, prepare the spices. Toast the cumin seeds in a dry pan on a medium heat until they begin to smell delicious. Don't let them burn. Tip into a pestle and mortar and add the cloves. Pound to break down the seeds, and then add the ground coriander and salt. Set aside.
  3. To the same pan, splash in around a tablespoon of olive oil, and sweat the onion and courgette until they begin to soften. Approximately 5 minutes. You can prepare the stock during this time. Add the spices and chipotle paste and mix to coat the vegetables, and then add the stock to the pan.
  4. Next, open your cans of tomatoes and chickpeas and add both to the pan. Bring to the boil, and then turn down the heat and simmer until sweet potatoes are cooked.
  5. To serve, slice open the sweet potato, and spoon over a generous helping of the chickpeas. A good dollop of greek yoghurt over the chickpeas adds a delicious creaminess to the dish, and takes some of the spiciness away - great for folk with delicate palates.
Adapted from Good Life Eats
beta
calories
285
fat
6g
protein
9g
carbs
51g
more
Adapted from Good Life Eats
I'm Counting UFOs http://imcountingufoz.com/

 

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16 comments

  1. Scrummy!

    I make a similar thing from Simon Rimmer’s cookbook which is roasted cumin potatoes with spicy chickpeas.

    Definitely making soon!

    Ruby looks like such a star here – helpful kids in the kitchen are great!

  2. Can Ruby make this for me please? It looks delicious! I love chickpeas and sweet potatoes, but never really know what to do with them! xx

  3. I love the look of this and I can almost smell it! You have definitely inspired me to cook it for the family this week. Looks lovely and filling. Pinned and stumbled. Thanks for joining in with #recipeoftheweek. There’s a new linky live now and I’ve included your recipe in the showcase :) Please do come and have a look, and join in again!

  4. You really are helping to inspire me to eat better. Honest I will do it and give new things a try. This sounds and looks very tasty – now to convince the boys.

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