ROASTED SWEET POTATO WITH CHICKPEAS

ROASTED SWEET POTATO WITH CHICKPEAS

ingredients

  • 2 shallots, sliced

  • 2 chipotles in adobo, chopped

  • 18 oz of chickpeas

  • ½ cup olive oil

  • kosher salt

  • 4 medium sweet potatoes cut in half

  • 1 small apple

  • zest and juice of ½ lime

  • ⅓ cup chopped cilantro

  • grainless fine herb crackers

 

process:

  1. heat shallots, chipotle, chickpeas, and oil in a large cast-iron skillet over high until oil is sizzling, then reduce heat to medium-high and cook, stirring occasionally, until shallots and tempeh are golden brown, 8–10 minutes.

  2. drain chickpeas mixture. wipe out and reserve skillet. transfer chickpeas mixture to paper towels; season with salt.

  3. roast sweet potatoes.

  4. add the apples, lime zest and juice, and cilantro to reserved bowl with oil and stir gently to coat; season apple salad with salt.

  5. serve with botko’s grain free fine herb crackers.

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