Chickpea Spinach Potatoes (Print Version)
# Ingredients:
→ Basics
01 -
1 garlic clove, finely chopped
02 -
1 cup fresh baby spinach
03 -
1 can (15 oz) of chickpeas, drained and washed
04 -
4 medium-sized sweet potatoes
→ Flavor & Oil
05 -
1 teaspoon plus 1 tablespoon olive oil
06 -
1 teaspoon fine kosher salt
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon freshly ground pepper
→ Finishes
09 -
A sprinkle of flaky sea salt
10 -
2 tablespoons creamy tahini
11 -
A pinch of crushed red chili flakes
# Instructions:
01 -
Heat the oven to 375°F. Use a fork to poke the sweet potatoes, put them on a baking sheet, and roast for 45–55 minutes until soft. Let them rest 5–10 minutes, cut them open, and mash the insides lightly.
02 -
Mix chickpeas with salt, pepper, cumin, and 1 tablespoon of olive oil. Scatter them on a baking tray and bake for 30–35 minutes, shaking things around halfway through so they crisp up evenly.
03 -
In a small pan over medium heat, warm 1 teaspoon of olive oil. Stir in the spinach and cook for 2 minutes until softened. Toss in garlic, salt, and pepper for another minute, just until fragrant.
04 -
Stuff spinach and chickpeas into the sweet potato halves. Pour tahini over the top, then sprinkle with chili flakes and flaky salt to finish.
# Notes:
01 -
Comforting plant-based dish with soft sweet potatoes, crunchy chickpeas, and garlicky spinach, topped with a creamy sauce.
02 -
You can swap kale for spinach (allow more cook time).
03 -
Leftover ingredients stay good for up to 3 days; keep them stored separately. Reheat potatoes and chickpeas in the oven at 350°F.
04 -
Try adding avocado, fresh herbs, Greek yogurt, or cheese (if you're not vegan).