Roasted sweet potatoes with chickpeas and a creamy chickpea sauce
Spain on a Fork · ♥ 2K likes · 42.4K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole sweet potatoes
Scrub two sweet potatoes clean under cold running water and pat them completely dry, leaving the skins on so they hold their shape.
Roasted sweet potatoes with chickpeas
Cut each sweet potato in half lengthwise and place them cut side down on a baking tray lined with parchment paper.
- extra virgin olive oil
- sea salt
Roast in a preheated oven on the bake and broil setting at 210 degrees Celsius, about 410 Fahrenheit.
- 440 g chickpeas
Heat a large fry pan over medium heat and dry roast the drained chickpeas two to three minutes until the water has cooked off.
Dry-roasting and spicing the chickpeas
- 15 ml extra virgin olive oil
- 2½ g sweet smoked Spanish paprika
- 1 g ground cumin
- sea salt
- freshly cracked black pepper
Add the olive oil, the paprika, the cumin, a pinch of sea salt and black pepper and mix gently.
- 440 g chickpeas
- 2 cloves garlic
- 8 ml fresh lemon juice
- 30 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Put the second can of rinsed chickpeas in a food processor with the garlic, the lemon juice and the olive oil, season with sea salt and black pepper and run about one minute until well mixed.
Blending the creamy chickpea sauce
After 30 to 40 minutes the sweet potatoes should be cooked through; test with a toothpick, which should go in easily.
Take the sweet potatoes out of the oven and rest a couple of minutes until cool enough to handle.
Place a sweet potato cut side up in a serving dish and mash it gently with a fork to widen the surface.