Chickpea and Sweet Potato Recipe

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.