Thai Chickpea Sweet Potatoes

Thai Chickpea Sweet Potatoes

Inspired by: Minimalist Baker. This was the first plant-based recipe that my family absolutely LOVED. It has been in our rotation of favorites for years. For the record, anything by or inspired by “The Minimalist Baker” is a winner:).

Ingredients:

4 medium sweet potatoes 

Chickpeas:

1 Can Chickpeas 

1 t Garlic Powder

1 t Ground Cumin

1/2 t Fresh Ginger

1/2 t Ground Coriander 

1 T Maple Syrup 

1 T Soy Sauce  (or tamari, if gluten free)

1/2 t Chili Garlic Sauce

1/2 T Coconut oil or olive oil

Ginger Tahini Sauce:

1 t Fresh Ginger, grated

1/4 C Tahini (or peanut butter)

1 Lime, juiced.

1-2 T Soy (or tamari, if gluten free)

2-3 T Maple Syrup 

1/2 t Chili Garlic Sauce 

Hot Water, as needed to thin sauce 

Suggested Garnish:

2 Diced Green Onions

1/4 C Cilantro, chopped

1/2 Lime, quartered

1/2 t Chili Garlic Sauce 

1 t Sesame Seeds or crushed peanuts

Instructions:
Preheat the oven to 400 degrees and pierce the sweet potatoes multiple times with a fork. Cook in the oven for one hour, turn the oven off but leave the sweet potatoes in the oven for another 30 minutes.

Heat a medium skillet over medium heat. In a small bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce (if you like it spicy, add extra chili sauce).

Once the skillet is hot, add a little oil. Saute the chickpeas until visibly browned and slightly dried out (about 5 minutes, set aside).

To prepare the sauce, add all of the ingredients (except the water) to the same bowl used for the chickpeas. Whisk to combine. Then add hot water to thin until pourable. Taste and adjust the seasonings, as desired.

To serve, place the baked sweet potatoes on serving plates. Cut in half and gently press into the middle of potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnish of choice.