Sunday, April 18, 2010

A new lunch recipe


The last two weeks I have made a big bowl of this to take for lunch every day.

It may sound a little weird to some of you but it is sooooo good. And if you are short on time, you can by fresh, peeled, sliced sweet potatoes at Trader Joe's, and then the whole recipe will only take you a few moments to make.


SPICED SWEET POTATOES AND CHICKPEAS


1 Cup Dried Chickpeas/Garbanzos ,soaked in water overnight

3 Large Sweet Potatoes, peeled (about 3 lbs)

¾ Cup Finely Chopped Yellow Onion

1 tbsp. Olive Oil

1 tsp. Cinnamon

2 tbsp. Honey

2 tsp. Fresh Nutmeg

1 tbsp. Fresh Grated Ginger

1 Garlic Clove, minced

1 tsp. Salt

1 Lime Zest and Juice

Fresh Ground Pepper

3 tbsp. Fresh Thyme, leaves removed






Oven to 425’

1. In a medium pot, bring 3 cups of water to a boil, add the soaked beans. Gently boil for about 50 minutes until the beans are cooked through. Drain.
2. In the meantime, prepare the peeled potatoes. Cut off the ends and chop them into one inch cubes. Try to make them equal in size, shapes can vary. Put them in a large bowl.


3. In a small bowl, whisk the lime zest and juice, oil, garlic, salt, honey, cinnamon, and nutmeg together. Pour the mix over the big bowl of potatoes, stir. Add the drained garbanzos, onions, 2 tbsp. of the fresh thyme and gently fold to cover everything in the spice mixture.


4. Spread the goods evenly onto a rimmed baking sheet. Bake at 425’ in the upper third of the oven for 35-40 minutes, gently stirring halfway through for consistent browning.


5. Let cool a bit before serving, sprinkle fresh pepper, squeeze of lime,taste for salt and sprinkle remaining thyme on top.



I also used canned chickpeas and went a little lighter with the cinnamon and nutmeg. The original recipe also calls for butter but I am avoiding that these days.
(the original recipe and pictures can be found here.)

1 comment:

Malaika said...

That looks sooo tasty!!