[food] sweet potato & chickpea salad

[kaberett]

I have now made this twice in the last few weeks: it's a combination and variation of two smitten kitchen recipes, roasted yams and chickpeas with yoghurt and sweet potato salad with pepita dressing, but it took me a little while today to work out what exactly I did last time, so here it is written up for future reference.

Ingredients (~4 portions)
~3 smallish sweet potatoes
chilli flakes or dried chilli of some ilk
1 tin chickpeas, drained
~1 tsp ground cumin
~½ tsp smoked paprika
1 bulb garlic
salt
oil

Toppings (optional)
juice of one lime
buttermilk or yoghurt or tahini
spring onion, finely sliced
pumpkin seeds

Method

Preheat oven to ~200 °C.

Chop the sweet potato into wedges or ~2cm cubes, your preference.

Get a roasting tin or baking sheet or similar big enough to spread all the sweet potato out over in a single layer. Drizzle with oil; add the chilli; toss til well combined. Stick in the oven and stir occasionally, for 30-40 minutes.


Meanwhile: put the bulb of garlic in a ramekin or similar small dish, with a little more oil and some salt and pepper. Cover with foil. Stick this in the oven too.


In another roasting tin or similar, combine the chickpeas, smoked paprika, ground cumin, a little salt, and a bit more oil. Toss til well combined. Once the sweet potato has been in the oven for 10-15 minutes, stick the chickpeas in as well -- they want ~20 minutes also.


When the sweet potato is mostly soft (and a little charred, if you like it like that) and the chickpeas are crispy, combine them in A Vessel Of Some Ilk. Peel the garlic cloves and mix those in, too. Pour the lime juice over and stir.


At this point we serve into separate plates, and I do buttermilk + other toppings while A does tahini + other toppings, but equally you could perfectly well add garnishes in the serving vessel.


It's also good with feta crumbled over; while writing this up I found myself going "... pomegranate???" so, uh, my future probably contains at least one pomegranate. At some stage. I'll report back.

Comments

[ewt]

Not a huge chickpea fan myself but I bet it would work with butter beans. And the ratio of garlic to everything else is Correct.

[kaberett]

I am pretty sure you could substitute pretty much any bean that appealed in, yes!

(I actually roasted two bulbs of garlic and will turn the second into houmous tomorrow morning while putting off writing up my therapy notes.)

[jenett]

I am a fan of the yams/chickpeas/yogurt one. (I'm also really partial to this one, which is more amenable to "I don't want to turn the oven on", but involves a bit more standing over the frying pan.)

[kaberett]

yessss.

[me_and]

Except that, by virtue of being a hot dish, it is axiomatically not a salad.

[sebenikela]

oh this sounds GOOD

and also like i could make up a version that didn't require referring back to the recipe since my brain hates recipes for some goddamn reason

[kaberett]

it is VERY good we are MASSIVE fans yes thank

the bit that I'd forgotten and that I Cared about was the chickpeas. probably I will make this another couple of times and then forget I ever wanted or needed a recipe, but in the meantime apparently people are enthusiastic and also it's now a resource for A to refer to when it's his turn to cook. :)

[naath]

sounds tasty, I think pomegranate sounds nice with it, optionally.

(Ocado sell *pre chopped* sweet potato, which I note mainly because my hands suck)

[kaberett]

♥ I am very glad about the availability of accessible food.

Riffing

[jesse_the_k]

This sounds highly tasty. Smoked paprika provides that certain *jazz hands*

Probably wouldn’t even need to adjust the times when substituting acorn/kabucha squash for the sweet potatoes.

British English bulb = American English head - IOW, a proper fuckton of garlic.

Re: Riffing

[kaberett]

garlic is very important okay