Sweet Potatoes with Chickpea Tomato Stew

File this under easy-delicious-and-reasonably-cheap-vegetarian. I’ve essentially lied about the ‘stew’ bit, but it had a better ring to it then ‘sweet potatoes with a bunch of chickpeas and vegetables cooked together and dumped on top’. Sometimes you must abandon all morals for the sake of appetizing sounding food. A worthy cause, no doubt.

Just wrap a whole sweet potato (with a few fork pokes) in a semi- loose tin foil tent (leave a bit of room for steam). Place it on a pan and roast it in the oven for about 45 min- 1 hour, at 350-400′ , until it’s all soft and buttery (depends on size of the potato, just check it a few times).

The ‘stew’ for lack of better word, is very simple. Slice an onion, and caramelize it in some olive oil over medium heat. Then dump in a (drained) can of chickpeas, and a can of diced tomatoes. Season it with some cumin, cinnamon, salt and pepper. Squeeze of lemon, squeeze of honey. Throw in some spinach if you like, and top it all with some cilantro.

Vegetarian, gluten free, and dairy free, for those who are allergy afflicted or otherwise inclined. Just about vegan (minus the honey), but let’s not get carried away.

Leave a Reply

Your email address will not be published. Required fields are marked *