Chickpeas & smoky sweet potatoes
Makes
5 ¾
This vegetarian and vegan entrée is total yum in a dish. Serve this dish with steamed broccoli or sautéed kale and brown rice or to barley rice to complete the meal.
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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
Instructions
- 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
Fibre 8 g
Sodium 327 mg