Makes
5 ¾
INGREDIENTS
- 1- 540 mL/ 19oz can no salt chickpeas rinsed and drained
- 3 tbsp canola oil divided
- 1 medium onion diced
- 1 large sweet potato scrubbed well, not peeled, diced
- 6 cloves garlic diced
- 1 tbsp + 2 tsp smoked paprika
- 1/2 tsp cracked pepper
- 1/4 tsp turmeric
- 1/8 tsp iodized salt
- 2 tbsp low sodium ketchup
- 2 tbsp water
- 1 tbsp low sodium soy sauce
- 1 tbsp pure maple syrup
METHOD
- Heat a large non-stick skillet over medium heat. Add 1 Tbsp oil and sauté onion until golden brown about 3-5 minutes. Add the remaining 2 Tbsp oil and the sweet potatoes and sauté for about 5-7 minutes. Adjust heat so the sweet potatoes don’t burn.
- Add chickpeas and garlic and toss in. Sauté until the chickpeas are heated through.
- Meanwhile in a small bowl: whisk together smoked paprika, pepper, turmeric, salt, ketchup, water, soy sauce and maple syrup. Add to the pan and stir in well. Cover for 2-3 minutes to heat through, remove lid, stir and serve. Any leftovers can be stored in the fridge in a covered container for up to three days.
NUTRITION
Calories 284
Protein 10.4 g
Carbohydrates 42.2 g
Fat 0 g
Fibre 8 g
Sodium 327 mg
