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Sweet n Spicy Sweet Potato Chickpea Medley

Soy sauce, honey, ginger and a lil kick of cayenne gives this roasted  sweet potato chickpea medley a flavor all its own in the most delicious of ways.

Sweet n Spicy Sweet Potato Chickpea Medley | samanthaskitchentable.com

 I am in such a chickpea kick lately. I love to throw them on salads, in couscous or rice dishes (see Couscous Feta Stuffed Peppers ) or even just eat them plain. Such a great source of protein and fiber, they are the best kind of snack. So when I found myself craving a sweet terriaki-like dish, I knew I wanted to incorporate this powerhouse of a bean in. Then, as I was scrounging in the back of our pantry, I found some sweet potatoes that were most definitely on their last leg and it clicked.

Sweet n Spicy Sweet Potato Chickpea Medley | samanthaskitchentable.com

Roasted sweet potatoes have such a smooth and rich consistence while roasted chickpeas are almost crunchy. Once they are coated in this sweet savory sauce and roasted, the honey begins to caramelize while the cayenne provides that little kick to finish it off. Not super spicy (my three year old kept stealing some from my bowl) but just enough to provide a depth of flavor separate from the sweetness of the soy sauce and honey.

Sweet n Spicy Sweet Potato Chickpea Medley

I’m officially listing this recipe under side dishes since it would be a great alongside any and all grilled or roasted meats but unofficially, I think a big bowl of this makes for a great protein rich lunch or meatless weeknight meal. Your choice:)

Sweet n Spicy Sweet Potato Chickpea Medley

 

Sweet n Spicy Sweet Potato Chickpea Medley

  • Yield: 3 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Ingredients

  • 10 ounces (appx 2 med/large) sweet potato
  • 1 cup chickpeas (garbanzo beans) drained, rinsed
  • 2 tablespoon reduced sodium soy sauce
  • 2 tablespoon honey
  • 1/2 teaspoon ginger powder 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Preheat oven 400F

  2. Slice your sweet potato into long thin strips. (I prefer to keep the skin on but it's up to you) 

  3. Combine potato strips and chickpeas in a medium sized bowl (preferably with a lid)

  4. In a small bowl whisk together soy sauce, honey, and spices.

  5. Pour over potato and chickpea mixture and shake (or stir) until completely coated.

  6. Spread evenly on a greased baking sheet (using foil or parchment paper to line your baking sheet makes clean up about a thousand times easier)

  7. Spread evenly on a greased baking sheet (using foil or parchment paper to line your baking sheet makes clean up about a thousand times easier)

  8. Serve immediately. Enjoy.

Notes

Nutrition Facts Servings 3 Amount Per Serving Calories 202 Total Fat 1g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 633mg Potassium 534mg Total Carbohydrate 44g Dietary Fiber 7g Sugars 17g Protein 6g .

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