Chickpea Spinach Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 garlic clove, finely chopped
02 -
1 cup baby spinach leaves
03 -
1 can (15 oz) chickpeas, rinsed and drained
04 -
4 medium-sized sweet potatoes
→ Seasonings & Oil
05 -
1/2 teaspoon ground black pepper
06 -
1 teaspoon coarse salt
07 -
1 tablespoon plus 1 teaspoon olive oil
08 -
1 teaspoon ground cumin
→ Toppings
09 -
Crushed red chili flakes
10 -
Pinch of flaky sea salt
11 -
2 tablespoons sesame tahini
# Instructions:
01 -
Set your oven to 375°F. Poke the sweet potatoes with a fork, lay them out on a baking tray, and cook for 45 to 55 minutes till they feel soft. Let them cool a few minutes, slice each one in half, and fluff up the insides with a fork.
02 -
Mix chickpeas with 1 tablespoon olive oil, cumin, salt, and pepper in a bowl. Spread evenly on a baking sheet and roast at 375°F for 30 to 35 minutes, giving the tray a shake halfway through.
03 -
Warm 1 teaspoon of olive oil in a little pan over medium heat. Drop in the spinach and stir for 2 minutes until it wilts. Then toss in garlic, a pinch of salt, and a dash of pepper, letting them cook another minute until they smell fragrant.
04 -
Take the sweet potato halves and load them up with the roasted chickpeas and cooked spinach. Add a drizzle of tahini over the top, then finish with a sprinkle of the flaky salt and chili flakes.
# Notes:
01 -
This filling plant-based dish features fluffy sweet potatoes paired with crunchy, spiced chickpeas and garlicky spinach, made extra luscious with a tahini drizzle.
02 -
Kale works instead of spinach but needs extra time to soften.
03 -
Store leftovers for up to 3 days. Keep everything separate, and reheat the potatoes and chickpeas in the oven at 350°F.
04 -
Want to switch it up? You can add avocado slices, fresh herbs, or even cheese or Greek yogurt if you're not going vegan.