The first time we had this dish was courtesy of our son. During the pandemic we started taking turns making dinners. The nice thing is that with four cooks instead of one, more variety was introduced into the rotation. This is a great dish to take to a potluck or party or to feed a hungry family. The chickpeas and spinach are delicious with their lemony, coconut flavours, and the sweet potato will help fill you up without being heavy in your belly. You can make the sauce ahead of time and bake the potatoes when you’re ready. Another option is to do the whole thing, transfer it to a baking dish and heat it in the oven at a later time. We serve this to our omnivore friends and they all like it.
Lemony Chickpeas & Sweet Potato
Course: MainCuisine: veganDifficulty: Easy4
servings15
minutes45
minutes1
hourIngredients
Tbsp vegetable or olive oil
1 onion
3/4 cup (175 ml) of sundried tomatoes finely chopped
4 cloves of garlic
Tbsp of fresh ginger minced
The zest of 1 large lemon
1/2 tsp red pepper flakes (optional but suggested)
2 cups (500 ml) of cooked chickpeas or 1 can
2 large handfuls of baby spinach
1 can of coconut milk
Cilantro finely chopped
2 Tbsp lemon juice
2 large sweet potatoes halved.
Directions
- Heat the oil in a large pan over medium heat. I use a 13″ deep frying pan and that is just the right size.
- Add the Onion, garlic, ginger and sundried tomatoes and cook for about 5 minutes until the onion becomes translucent.
- Add the chickpeas, lemon zest and red pepper flakes and continue to cook for about 3 minutes.
- Add the coconut cream and continue to cook for about 10 minutes.
- Wash and halve the sweet potatoes and bake in the oven at 350° F for 40 – 45 minutes.
- When the potatoes have about 15 minutes left, add the spinach and lemon juice. Wilt the spinach so that it is mixed well with the sauce.
- Just before serving add the cilantro and stir into the dish.
- To serve, scoop a generous portion of the chickpeas over half of a sweet potato and top with cilantro if desired.
Notes
- Depending on your tastes, you can add lemon juice or water to the mix to make it more saucy if it has been on the stove for awhile. You want there to be enough liquid to make it a creamy consistency, not dry.