ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS
I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.
Provided by Marc Murphy
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
- For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
- In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
- Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
- Garnish the potatoes in the skillets with the chickpeas and finish with the mint.
ROASTED SWEET POTATO & CHICKPEA PITAS
Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.
Nutrition Facts : Calories 462 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 662mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 12g fiber), Protein 14g protein.
SPICED CHICKPEA & POTATO FRY-UP
An easy one-pot that's packed with flavour and good for you, too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.
Nutrition Facts : Calories 201 calories, Fat 4 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
SPICY POT ROAST WITH SWEET POTATOES & CHICKPEAS
Got a crowd coming for dinner? Impress them with a beautiful pot roast baked with a jumble of sweet potatoes, chickpeas and bacon.
Provided by My Food and Family
Categories Home
Time 3h32m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook bacon in large skillet until crisp. Use slotted spoon to transfer bacon from skillet to paper towels to drain, reserving 2 Tbsp. drippings in skillet. Add remaining drippings to blender; set aside. Add meat and garlic to drippings in skillet; cook on medium heat 5 min. or until meat is browned on all sides, turning occasionally. Transfer meat to roasting pan. Transfer garlic to blender.
- Add peppers to skillet; cook on medium heat 2 min. or until fragrant, turning occasionally. Add to blender with broth and dressing; blend until smooth. Pour over meat. Place potatoes, chickpeas and bacon around meat; cover.
- Bake 2-1/2 to 3 hours or until meat is done (160º F) and tender. Skim fat from sauce before serving with meat. Sprinkle with onions just before serving.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
SPICY ROASTED SWEET POTATOES
A somewhat unusual treatment for sweet potatoes, this savory and spicy sweet potato dish goes well with just about any roasted or grilled meat. Don't be bound by the herbs listed in the ingredients, feel free to substitute if you're using other herbs in your main dish.
Provided by Tracy K
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Place diced potatoes and onions in large bowl, toss with olive oil to coat.
- Add all other ingredients, toss to coat.
- Pour into buttered casserole dish.
- Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
- Adjust spiciness/seasonings to taste.
- Stir gently halfway through cooking time or as needed.
Nutrition Facts : Calories 212.5, Fat 6.9, SaturatedFat 1, Sodium 381.3, Carbohydrate 35.8, Fiber 5.4, Sugar 8, Protein 2.9
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
CHIPOTLE POT ROAST WITH SWEET POTATOES
This is a spicy take on the traditional pot roast. Found in "Ladies Home Journal" magazine.
Provided by threeovens
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- In an oven safe Dutch oven, heat oil over medium high heat and sear roast well on all sides; season with salt and pepper.
- Add sweet potatoes and onion.
- Stir together remaining ingredients and pour over roast.
- Cover and cook in the oven until beef is fork tender, 3 to 3 1/2 hours.
Nutrition Facts : Calories 638.3, Fat 24.2, SaturatedFat 9.8, Cholesterol 224.5, Sodium 498.3, Carbohydrate 32.5, Fiber 3.8, Sugar 13.9, Protein 74.3
POT ROAST WITH SWEET POTATOES
This recipe came from a Better Homes and Gardens crock pot cookbook. I love sweet potatoes and thought this would be a nice change from the usual pot roast. I used apple juice in place of the water.
Provided by Alisa Lea
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fat from the pot roast. Heat oil in a skillet and brown the meat on all sides.
- Place the onions and potatoes in the crock pot and place the meat on top.
- Combine the remaining ingredients and pour over the top. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove meat and vegetables and place on platter.
- If desired, for gravy, pour juices into a glass measuring cup. Skim off fat and add water to equal 2 cups of liquid. Pour into a small saucepan over medium heat. Mix 2 tbs cornstarch and 2 tbs cold water and add to liquid. Cook and stir until thick and bubbly.
CRISPY SWEET POTATOES WITH CHICKPEAS & TAHINI YOGURT
Barbecued sweet potato jackets with a bean and spinach filling, an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative
Provided by Georgina Fuggle
Categories Lunch, Side dish
Time 1h20m
Yield serves 4 as a side
Number Of Ingredients 12
Steps:
- Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they're cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
- Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
- Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
- Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.
Nutrition Facts : Calories 535 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 31 grams sugar, Fiber 13 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
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- In a medium bowl, toss together the sweet potatoes or squash, 1 tablespoon of the olive oil, the shallot, brown sugar, a large pinch of salt, and the black pepper.
- On a large rimmed baking sheet, spread the sweet potatoes in an even layer. Tuck the cinnamon sticks and thyme sprigs around the potatoes. Roast the potatoes until soft and cooked through, tossing them once or twice, about 30 minutes.
- While the sweet potatoes are baking, in the same bowl you used for the potatoes (you don’t need to wash it), whisk together the tomato paste, garam masala, cayenne if using, 1 1/2 tablespoons of the olive oil, and 3/4 teaspoon salt. Fold in the chickpeas or beans until evenly coated.
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- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
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