SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
- Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, cilantro, and remaining dressing and toss to combine.
- Top with dried cranberries, if using.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams
SWEET POTATO, CHICKPEA & CHORIZO HASH
Bypass the washing-up with this spicy one-pot dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
- Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.
Nutrition Facts : Calories 783 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 4.97 milligram of sodium
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
INDIAN CHICKPEA SWEET POTATO STEW (VEGAN, GLUTEN-FREE)
A hearty, filling meal that's 100% wholesome, this Indian Chickpea Sweet Potato Stew is the best of healthy comfort food. It's vegan, gluten-free, and made with whole foods like sweet potatoes, chickpeas, warming Indian spices, and greens, but it feels like a cozy hug in a bowl!
Provided by Nisha Vora
Time 1h20m
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic but not burning.
- Add the coconut oil and once it's melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 5 to 7 minutes.
- Add the garlic and ginger and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning and sticking.
- Add the bay leaves and ground spices, and then add the chickpeas and stir them around to coat around in the spices. Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.
- Pour in the water, stirring around to scrape up any browned bits on the bottom of the pot. Pour in the crushed tomatoes, diced sweet potatoes, crushed tomatoes, and salt. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes, or until the sweet potatoes are tender and the stew has thickened.
- Add the chard (or kale) and cover the pan. Cook for 5 more minutes until wilted. Remove bay leaves.
- Stir in cilantro and lemon juice. Serve with fresh mint, sliced red onion, and coconut yogurt.
Nutrition Facts : Calories 431 kcal, Carbohydrate 69 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Sodium 945 mg, Fiber 18 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHICKPEA SWEET POTATO STEW RECIPE BY TASTY
Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
- Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
- Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add the spinach and stir until wilted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams
SWEET POTATO AND CHICKPEA MASALA
I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!
Provided by purplerose
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 3
Number Of Ingredients 18
Steps:
- Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
- Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
- Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
- Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 96 g, Cholesterol 10.9 mg, Fat 10.9 g, Fiber 16.9 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 1243.9 mg, Sugar 18.6 g
SWEET POTATO QUINOA CHICKPEA SALAD
This Sweet Potato Quinoa Chickpea Salad is a delicious, super food packed salad that will fuel your day, fill you up, and thrill your taste buds, too.
Provided by Colleen Milne
Categories Salad
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400° Poke sweet potato all over with a fork, and bake on rack in center of oven about 45 minutes or until you can pierce with a knife. Allow to cool.
- Remove skin from sweet potato and cut into 1/2 inch cubes
- While sweet potato is in the oven, cook quinoa. Add quinoa and water to a pot, bring to a boil. Reduce heat to low and cook 15 minutes until water is absorbed. Remove from heat and allow to cool.
- Toss cooled sweet potato cubes, quinoa, chickpeas, seeds, carrot, bell pepper, spinach and parsley together in a large bowl.
- In a small bowl, whisk together dressing ingredients. Add dressing to salad and toss everything together.
- Serve immediately or refrigerate for up to three days
Nutrition Facts : Calories 301 kcal, Carbohydrate 43 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
SWEET POTATO CHICKPEA STEW
A thick and hearty vegetarian sweet potato chickpea stew made with creamy coconut milk. Serve with quinoa or brown rice for a cozy fall or winter meal!
Provided by Liv
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- In a medium or large pot, sauté onion and garlic in cooking oil for 4-5 minutes over medium heat.
- Once onion is soft and translucent, add diced tomatoes and spices: curry powder, chili powder, cayenne pepper, and salt. Then, add chickpeas, sweet potato cubes, and coconut milk.
- Cover pot and turn heat to high to bring liquid to a boil. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft.
- While stew is cooking, prepare quinoa or rice, if using.
- When sweet potatoes are soft, run a potato masher through the stew and mash just a bit to thicken it up. Add chopped spinach and wait a few minutes for spinach to wilt. Top with sour cream, if desired, and enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 38 g, Protein 8 g, Fat 8 g, Fiber 7 g, ServingSize 1 serving
CURRIED SWEET POTATO AND CHICKPEA PATTIES
Lightly spiced curried sweet potato and chickpea patties. They're full of flavour and make the perfect accompaniment to a curry, or as a starter with some mango chutney or raita.
Provided by Cupful of Kale
Categories Sides
Time 25m
Number Of Ingredients 12
Steps:
- Pierce the sweet potatoes and then place on a microwavable plate in the microwave on high for 10 minutes.
- Finely dice the onion and fry in a large frying pan on medium heat. After a few minutes add crushed garlic and cook for a couple more minutes.
- Add the curry powder, garam masala, salt and chilli and cook for 30 seconds until fragrant.
- Drain the chickpeas and mash with the back of a fork in a bowl until roughly mashed, you can leave some whole for texture.
- Check the sweet potatoes are soft all the way through, if not cook for a few more minutes.
- Remove the sweet potatoes from the microwave and carefully slice open length ways. Scoop out the flesh, place in a bowl and mash until soft.
- Add the mashed chickpeas, onion and spices, flax eggs, chopped coriander, chickpea flour and nutritional yeast. Mix well.
- Wipe the frying pan clean and heat some oil. Take a tbsp of the patty mixture, roll into a bowl and press down gently to form a patty shape.
- Fry for a few minutes on each side until golden brown. I was able to fry 4-5 at a time.
- Keep cooked patties in the oven on a low heat to keep warm.
- Serve with mango chutney, yoghurt raita or your favourite curry!
Nutrition Facts : Calories 72 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 130 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SWEET POTATO AND CHICKPEA CURRY
Recipe of the week in "The Week" magazine (heehee). Originally from the NY Times. Easy to make (e.g., some of the hard-to-cut vegetables are processed in a blender or food processor, and don't be put off by the no. of ingredients; they are mostly dried spices) and also ideal as a leftover served atop a thick piece of sourdough toast as per Nigella Lawson. Update - I made this the other night, and it was very tasty with lite coconut milk. I plan to make this again soon:D
Provided by Kumquat the Cats fr
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Chop the onions if using a blender.
- In food processor or blender, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped.
- Pour oil into large saute pan over medium-low heat. Add chopped onion mixture and saute until softened, about 5 minutes.
- Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom, and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.
- Dissolve tamarind paste in hot vegetable broth and add to pan. Bring to boil, reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 30 minutes or more. Taste potatoes to make sure they are cooked all the way and allow additional cooking time of necessary.
- Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to bowl and sprinkle with chopped cilantro. Serve with white rice if desired.
Nutrition Facts : Calories 367.8, Fat 4.5, SaturatedFat 0.4, Sodium 565.4, Carbohydrate 72.5, Fiber 12.7, Sugar 9.1, Protein 11.1
SWEET POTATO AND CHICKPEA CURRY
Filling and tasty, can be frozen.
Provided by Sarahlovesmark
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel, chop and steam/boil the sweet potatoes until tender.
- While the sweet potatoes are cooking sauté the onions in the vegetable oil. When the onions are soft add the spices and stir.
- Add the tomatoes and chick peas and stir in. Add the water and simmer for several minutes.
- Roughly chop the spinach and add in a handful at a time. When the spinach has wilted add the sweet potatoes and simmer for 15 minutes. Serve with basmati rice
CHICKPEA AND SWEET POTATO KOFTAS (REDUCED FAT)
From Mollie Katzen's "Vegetable Heaven:" "Koftas are little patties or balls made from ground or mashed vegetables. In traditional Indian cooking, they are usually deep-fried, and served in a creamy, savory sauce. In this recipe, the koftas are shaped into patties, similar to falafel, and sautéed or baked, instead of deep-fried. These delicious little koftas are also quite pretty-a deep shade of golden yellow, punctuated by nuggets of bright green peas. For a great lunch, serve them in pita, with minced tomatoes and Mediterranean Yogurt."
Provided by hannahactually
Categories Beans
Time 40m
Yield 16 patties
Number Of Ingredients 12
Steps:
- Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Drain well. You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
- Add all other ingredients, except the flour, peas, and oil. Purée until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
- Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
- Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm, or at room temperature.
SWEET POTATO, SPINACH AND CHICKPEA BAKE
Make and share this Sweet Potato, Spinach and Chickpea Bake recipe from Food.com.
Provided by DangerousWithKnives
Categories < 4 Hours
Time 1h15m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel two of the onions and cut each into eight wedges.
- Pour 4 tbsp of the oil in a large roasting tin.
- Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
- Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
- Meanwhile peel and roughly chop the other onion.
- Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
- Add the garlic and spice mix and stir well.
- Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
- Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
- Stir in the chickpeas.
- When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
- Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
- Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
- Return the tin to the oven for another 5 minutes.
- Serve with sour cream or yoghurt.
Nutrition Facts : Calories 621.7, Fat 33.1, SaturatedFat 9.9, Cholesterol 23.1, Sodium 458.2, Carbohydrate 73.3, Fiber 13.6, Sugar 15.2, Protein 12.7
SWEET POTATO AND CHICKPEA PATTIES
Make and share this Sweet Potato and Chickpea Patties recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
- Transfer to a bowl, add chickpeas and mash until almost smooth.
- Add the couscous, garam masala, garlic, egg salt and pepper.
- Using damp hands, form into 8 patties about 3/4 inch thick.
- Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
- Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.
Nutrition Facts : Calories 337.1, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 402, Carbohydrate 60.6, Fiber 9.1, Sugar 5.3, Protein 10.7
More about "sweet potato and chickpea food"
CHICKPEA STUFFED SWEET POTATOES - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 220 per serving
- Cook your sweet potatoes: you can do this in an INSTANT POT or in the oven. To cook them in an oven, pre-heat the oven to 400 degrees F. Stab each sweet potato a few times around with a fork and place them on a lined baking sheet. Bake for 45 minutes-1 hour or until tender and easily pierced with a fork. The time depends on the thickness of your potatoes.
- Heat a large skillet over medium heat and add in the olive oil. Once hot, add in the garlic, chickpeas, cumin, onion powder, paprika, salt and pepper. Stir to combine and cook for 3 minutes.
- Add in the greens and continue to cook, stirring often, until the greens are wilted. Remove from the heat and set aside.
- When ready to serve, cut the center of the potatoes open and mash the inside. Divide the chickpea mixture evenly among the potatoes. Season with additional salt and pepper as needed and ENJOY!
SWEET POTATO CHICKPEA BUDDHA BOWL | MINIMALIST BAKER …
From minimalistbaker.com
Ratings 410Calories 474 per servingCategory Entree
- 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.
SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Servings 6Total Time 1 hrCategory Cheap & CheerfulCalories 371 per serving
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
SWEET POTATO AND CHICKPEA DIP RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 35 minsCholesterol 0 mgCalories 718 per serving
SWEET POTATO CHICKPEA NUGGETS- GLUTEN-FREE, DAIRY-FREE ...
From thepeacheepear.com
3.5/5 (2)Category Appetizer, Side Dish, SnackCuisine AmericanTotal Time 35 mins
SWEET POTATO CHICKPEA TOTS - MY WHOLE FOOD LIFE
From mywholefoodlife.com
Servings 40Estimated Reading Time 2 mins
ANTI-INFLAMMATORY SWEET POTATO AND CHICKPEA FRITTERS ...
From christinasfoodandtravel.com
Cuisine Anti-Inflammatory, VegetarianCategory AppetizerServings 10
CHICKPEA AND SWEET POTATO BURGERS - HEALTHY FOOD GUIDE
From healthyfood.com
3.1/5 Total Time 30 minsCategory Homemade TakeawaysCalories 402 per serving
SWEET POTATO AND CHICKPEA TAGINE - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 460 per servingTotal Time 55 mins
COCONUT SWEET POTATO CURRY WITH CHICKPEAS - AVERIE COOKS
From averiecooks.com
4.6/5 (114)Total Time 35 minsCategory 30-minute MealsCalories 444 per serving
SWEET POTATO AND CHICKPEA PUREE - HOMEMADE BABY FOOD RECIPES
From homemade-baby-food-recipes.com
SWEET POTATO CHICKPEA CHILI - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.7/5 (7)Total Time 1 hr 5 minsEstimated Reading Time 3 mins
- Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
- Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
- Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
SWEET POTATO AND CHICKPEA CURRY | THE PICKY EATER
From pickyeaterblog.com
5/5 (5)Calories 250 per servingCategory Main Course, Soup
- Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
- Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.
SWEET POTATO AND CHICKPEA CAKES - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
4.7/5 (7)Total Time 13 minsCategory Lunch / Main MealCalories 78 per serving
- Heat oil in a frying pan over a medium heat. Add the cakes to the pan and fry for 3 to 4 minutes on each side.
SWEET POTATO CHICKPEA SANDWICH - SWEETPHI
From sweetphi.com
Reviews 9Category Lunch, VegetarianServings 1.5Total Time 20 mins
- Cook/steam peeled/cubed sweet potato until easily pierced with a fork (depending on cooking method - usually 10-15 minutes).
- Drain water from sweet potatoes and add ingredients into a food processor, blender, or mix by hand (won't be as smooth but will still be super good).
- Blend until thick and chunky. You may have to scrape down the sides of the bowl a few times when blending for a smoother consistency.
VEGAN ROASTED SWEET POTATO AND CHICKPEAS RECIPE | LETTUCE ...
From lettucevegout.com
Cuisine Mediterranean-Inspired, VeganTotal Time 35 minsCategory Main CourseCalories 638 per serving
- Wash sweet potatoes and dice them into small bite sized pieces. You can peel them if you prefer.
ONE POT SWEET POTATO AND CHICKPEA CURRY - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (5)Total Time 1 hrCategory DinnerCalories 385 per serving
- Gently heat the oil in a large pan over a medium heat. Then add the onion and sauté for 4 – 5 minutes until the onion is softened.
- Add in the ginger and garlic paste, curry powder, turmeric and cumin powder and stir for about 1 min.
- Add the sweet potato cubes and stir coating them in the onion mixture then add the tomato passata and vegetable stock. Bring to the boil and then turn down to simmer for approximately 30 minutes.
- When the potato is cooked to satisfaction and the sauce has thickened add the chickpeas and warm them through for a couple of minutes.
MOROCCAN CHICKPEA STEW - A COUPLE COOKS
From acouplecooks.com
4.8/5 (5)Total Time 45 minsCategory Main DishCalories 369 per serving
SWEET POTATO & CHICKPEA PATTIES - MY LOVELY LITTLE LUNCH BOX
From mylovelylittlelunchbox.com
Reviews 27Estimated Reading Time 7 mins
CREAMY SWEET POTATO AND CHICKPEA CURRY – KIND (BUT GOOD) FOOD
From kindbutgood.com
Cuisine IndianCategory Main Course
SPICED SWEET POTATO AND CHICKPEA STEW RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory StewServings 10Total Time 40 mins
EASY CHICKPEA SKILLET WITH SWEET POTATO AND BRUSSELS SPROUTS
From runningonrealfood.com
5/5 (4)Total Time 35 minsCategory Main DishCalories 241 per serving
SWEET POTATO AND CHICKPEA PENNE | EARTH’S OWN RECIPES
From earthsown.com
Estimated Reading Time 1 min
SWEET POTATO CHICKPEA BLONDIES - THE NATURAL NURTURER
From thenaturalnurturer.com
5/5 (9)Total Time 40 minsCategory DessertCalories 172 per serving
SLOW COOKER CHICKPEA SWEET POTATO STEW RECIPE - SKINNYTASTE
From skinnytaste.com
ROASTED SWEET POTATO AND CHICKPEA MEAL ... - SHE LIKES FOOD
From shelikesfood.com
SWEET POTATO AND CHICKPEA CURRY - MUMMY COOKS
From mummycooks.com
ROASTED SWEET POTATO AND CHICKPEA SALAD
From upgradedhealth.net
SWEET POTATO CHICKPEA CURRY | BY NATURE FOOD
From bynaturefood.com
RECIPE RE-POST… SWEET POTATO + CHICKPEA CURRY . A REALLY ...
From mealsor.com
SWEET POTATO AND CHICKPEA CURRY - MEAL PLAN WEEKLY
From mealplanweekly.com
CAULIFLOWER, SWEET POTATO, AND CHICKPEA CURRY ...
From occasionallyeggs.com
CHICKPEA AND SWEET POTATO CURRY –NOURISH BY JANE CLARKE
From nourishbyjaneclarke.com
BAKED SWEET POTATO WITH CHICKPEAS - TESCO REAL FOOD
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love