Chickpea Spinach Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 clove garlic, finely chopped
02 -
1 cup fresh baby spinach leaves
03 -
1 can chickpeas (15 oz), rinsed and drained
04 -
4 average-sized sweet potatoes
→ Seasonings & Oil
05 -
1/2 teaspoon ground pepper
06 -
1 teaspoon coarse salt
07 -
1 teaspoon ground cumin
08 -
1 teaspoon plus 1 tablespoon olive oil
→ Toppings
09 -
Pinch of flaky salt
10 -
2 tablespoons sesame tahini
11 -
Crushed chili flakes, to taste
# Instructions:
01 -
Turn oven to 375°F. Use a fork to poke a few holes in the sweet potatoes, set them on a baking tray, and roast for 45 to 55 minutes until they’re easily pierced with a knife. Cool for about 5 minutes, cut in half, and fluff up the insides.
02 -
Mix the chickpeas with a tablespoon of olive oil, cumin, salt, and black pepper. Spread them on a baking tray and roast for 30-35 minutes. Shake the tray halfway so they toast evenly.
03 -
In a small pan over medium heat, add a teaspoon of olive oil and cook the spinach for about 2 minutes until it shrinks. Toss in the garlic with a little salt and pepper, and cook another minute until everything smells amazing.
04 -
Fill the roasted sweet potatoes with the chickpeas and the spinach. Drizzle tahini on top, then finish it off with flaky salt and a sprinkle of red chili flakes.
# Notes:
01 -
A filling plant-based dish made with tender sweet potatoes, crunchy seasoned chickpeas, and garlicky spinach, drizzled in creamy tahini.
02 -
Kale works as a spinach swap, but it’ll need cooking for a few more minutes.
03 -
Leftovers stay fresh for up to 3 days. Keep each part separate and reheat the potatoes and chickpeas at 350°F.
04 -
Want to jazz it up? Try adding fresh herbs, avocado, or a dollop of Greek yogurt if you don’t need it vegan.