Chickpea and Sweet Potato Recipe
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
