Chickpea Smothered Sweet Potato

By vdub

Ingredients

• 2 medium sweet potatoes, preferably rounder
• 1 tablespoons olive oil
• 2 medium shallots
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 2 whole cloves
• 1/2 teaspoon red pepper flakes
• 1 tablespoons smoked paprika
• 1/2 teaspoons salt
• 1 cup stewed tomatoes
• 2 tablespoons tomato paste
• 1/2 to 1 cup vegetable broth
• 2 cups chickpeas, drained and rinsed if using canned
• Cilantro, to serve

Details

Servings 2
Preparation time 10mins
Cooking time 90mins
Adapted from goodlifeeats.com

Preparation

Step 1

Preheat oven to 400˚. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour. Sweet potato should be tender.

Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.

In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.

To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.