Sweet Potato with Spiced Chickpeas

I’m not sure why, but I’ve been exhausted lately. I fell asleep on the couch at 8 one night and don’t remember much except Bob waking me up to go to bed around ten. The other days I haven’t stayed up much later and this is before the time change happened. 



But this is about food. We are still going with our Hello Fresh boxes – it makes thinking about dinner easier for a good portion of the week. (Did skip this week, so I will hopefully have an experiment or two to post.) I generally don’t include the box dinners, but this one I had to. It was that good and I am putting it in the rotation. 

I use to hate sweet potatoes. Or at least I thought I did. Even for me, the candy, cookie and cake loving me, they were too sweet and had a weird …. something. Turns out it isn’t the potato I dislike, it’s the toppings they are generally cooked with. Sweet potatoes are sweet. They don’t need more sweet in the form of brown sugar, maple syrup or marshmallows. 

The recipe: (makes 2 servings)

  • 2 sweet potatoes 
  • 1/4 cup hummus
  • 1can chickpeas, drained, rinsed and dried
  • 1/2 lemon, juiced
  • 1 teaspoon cumin
  • 1 teaspoon coriander 
  • 1 teaspoon paprika
  • Handful grape or cherry tomatoes
  • 2 oz arugula
  • Few parsley leaves, chopped
  • Olive oil
  • Salt and pepper to taste

Preheat oven to 400 degrees

Cut sweet potato lengthwise. Brush with olive oil and season with salt and pepper. Place cut side down on baking sheet (leave room for chickpeas) and roast for about 30-35 minutes. 

Toss the chick peas in a teaspoon olive oil, cumin, coriander and paprika. When the potatoes have been cooking for ten minutes, add the chickpeas.  Spread to a single layer. Cook for 20-25 minutes, tossing once during cooking.

Mix hummus, lemon juice and a little salt and pepper. Add about 1 teaspoon water and mix to a thin-ish consistency. 

Once the potatoes are cooked, scoop out the insides and mash with a fork. Add a touch of salt and pepper if desired. Scoop into the middle of a plate and ring with arugula and tomatoes. Top with chickpeas and the hummus dressing. I started with the dressing just in the potato, but ended up using it as a dressing on the arugula too. Top with parsley. 



I wasn’t sure if this would fill me up, but it did. There is a lot going on and between the potato and the chickpeas it is pretty filling. And the lemon- hummus dressing may be my new favorite. It may replace the cilantro tahini sauce. 



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