ingredients
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2 shallots, sliced
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2 chipotles in adobo, chopped
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18 oz of chickpeas
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½ cup olive oil
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kosher salt
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4 medium sweet potatoes cut in half
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1 small apple
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zest and juice of ½ lime
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⅓ cup chopped cilantro
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grainless fine herb crackers
process:
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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.
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drain chickpeas mixture. wipe out and reserve skillet. transfer chickpeas mixture to paper towels; season with salt.
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roast sweet potatoes.
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add the apples, lime zest and juice, and cilantro to reserved bowl with oil and stir gently to coat; season apple salad with salt.
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serve with botko’s grain free fine herb crackers.