in.gredients

Daily Recipe: Spiced Sweet Potatoes and Chickpeas

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chickpeas

Sundays are bittersweet. It’s a day to get things done, finish your laundry, go grocery shopping, and clean the house. It’s also the day before the work week begins, which can leave you dragging your feet as you wave goodbye to the weekend.

Make the decision to celebrate Sundays.

This dish is a perfect way to raise your glass to this relaxed and quiet day. This recipe will require that you soak the chickpeas overnight or for at least 4-6 hours, so make sure you start those in time. This dish makes a great side, and the original recipe suggests serving it on a wide or long platter, so the warm potatoes don’t squish each other.

This recipe is a warming dish that is perfect for long Sunday evenings, and the left overs are delicious served over a bed of spinach. We’re lucky to still have an abundance of sweet potatoes coming in from Johnson’s Backyard Garden, and we’re proud to use these as the star in many of our dishes.

Here’s to your Sunday, whatever that might look like.

Happy eating!

Spiced Sweet Potatoes and Chickpeas

From: Sprouted Kitchen

in.gredients

  • 1 cup dried chickpeas, soaked in water overnight
  • 3 large sweet potatoes, peeled (about 3 lbs)
  • 3/4 cup finely chopped onion
  • 2 Tbsp melted butter
  • 1 Tbsp olive oil
  • 1 tsp cinnamon
  • 2 Tbsp honey
  • 2 tsp fresh nutmeg
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1 lemon zest and juice
  • Fresh ground pepper
  • 3 Tbsp fresh thyme, leaves removed

Preheat the oven to 425 degrees F. In a medium pot, bring 3 cups of water to a boil, add the soaked beans. Gently boil for about 50 minutes until the beans are cooked through. Drain. In the meantime, prepare the peeled potatoes. Cut off the ends and chop them into one inch cubes. Try to make them equal in size. Put them in a large bowl.

In a small bowl, whisk the lemon zest and juice, melted butter, oil, garlic powder, salt, honey, cinnamon, and nutmeg together. Pour the mix over the big bowl of potatoes, stir. Add the drained chickpeas, onions, 2 Tbsp. of the fresh thyme and gently fold to cover everything in the spice mixture.

Spread the goods evenly onto a rimmed baking sheet. Bake at 425 degrees F in the upper third of the oven for 35-40 minutes, gently stirring halfway through for consistent browning.

Let cool a bit before serving, sprinkle with fresh pepper, squeeze of lemon and taste for salt. Sprinkle the remaining thyme on top.

 

 

Written by cscdavis

February 24, 2013 at 9:00 am

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