Chickpea and Sweet Potato Recipe
At a glance
A simple and delicious vegan chickpea and sweet potato dish featuring roasted chickpeas, a spiced vegetable base, and flavorful toppings.
Ingredients
- 120g | 4.5oz | 1/2 cup chickpeas (1/2 can)
- 1 onion
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp Korean chilli flakes (Gochugaru)
- pinch of salt
- 1 tbsp oil
- 250g | 9oz | 1 sweet potato
- black pepper to taste
- 4 tbsp chickpea flour
- 2 tbsp tomato sauce or salsa
- dairy-free cheese
- chopped fresh parsley
Method
- 1
Add 120g chickpeas (1/2 can) to a baking dish.
- 2
Slice 1/2 onion and add to the baking dish.
- 3
Season with 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp Korean chilli flakes, a pinch of salt, and 1 tbsp oil.
- 4
Mix well and roast in a preheated oven at 390F (190C) for 30 minutes.
- 5
Mash 120g cooked chickpeas (1/2 can).
- 6
Peel and grate 250g sweet potato.
- 7
Grate 1 onion and add to the grated sweet potato.
- 8
Add 1 tbsp oil.
- 9
Season with black pepper to taste, 1/2 tsp Korean chilli flakes, and a pinch of salt.
- 10
Combine and mix in 4 tbsp chickpea flour, being careful not to add too much flour.
- 11
Heat a little oil in a non-stick skillet and add the mixture.
- 12
Cook on low heat with the lid on for about 7 minutes.
- 13
Flip over to the other side and spread with 2 tbsp tomato sauce, salsa, or pesto sauce.
- 14
Add roasted chickpeas and some dairy-free cheese.
- 15
Add chopped parsley or cilantro.
- 16
Cook on low heat with the lid on for about 7 minutes.
- 17
Let it cool down.
- 18
Cut into wedges and serve.
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Original video
Source video from We Cook Vegan. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=6gYw63MNr2Y
Source details
Full credit remains with the original creator.
