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.