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[food] sweet potato & chickpea salad
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.
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.
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(Ocado sell *pre chopped* sweet potato, which I note mainly because my hands suck)
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