Curried Chickpea Sweet Potato Squares

Thanks so much for all your kind words about my first 5K! It was beautiful here in Boston this weekend so Apolinaras and I went on a long bike ride and it was so warm that I was able to just wear just a tank top and capris – yay! Apolinaras has gotten really into biking and goes on 40 mile trail rides every weekend now. I hung on for 10 miles this time, but definitely want to get a more comfortable seat and start going with him more often! It’s a bit ironic, but the days that I have a tough workout, I also tend to cook more healthy meals because I don’t want to undo all my hard work. So when I was craving a rich potato gratin the other day, I decided to see if I could make something just as tasty but a bit lighter.

I had some organic sweet potatoes left from Eva’s farm share, and decided to layer them with an Indian-spiced chickpea mash. The flavors were inspired by Nigella Lawson’s Sweet Potato and Chickpea Curry. Apolinaras complained that he missed the potatoes when they were all gone, so they were definitely a hit!  Also, I’m submitting this recipe to be included in Reeni’s March Side Dish Showdown!

Curried Chickpea Sweet Potato Squares
Printable Recipe

Ingredients:
6 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon white wine vinegar
1 teaspoon salt
4 large sweet potatoes, scrubbed, peeled and sliced into 1/4-inch rounds (mine were 38 ounces peeled)

Directions:
Heat oven to 400˚F. Heat 1 tablespoon olive oil over medium high heat in a large pan and sauté onions for 5 to 7 minutes or until tender; add garlic, coriander, cumin, turmeric, ginger, and cardamom, and sauté 1 additional minute. Place onion mixture in a food processor with the chickpeas, vinegar, 1/2 teaspoon salt, and 1/4 cup olive oil, and pulse for several minutes until smooth.

Layer half the sliced sweet potatoes in a greased 9×13-inch baking pan. Spread chickpea mixture evenly on top; layer the remaining sliced potatoes on top of the chickpea mash. Brush top layer of the potatoes with remaining 1 tablespoon olive oil and sprinkle evenly with remaining 1/2 teaspoon salt. Bake at 400˚F for 30 to 35 minutes or until potatoes are tender. Cut into squares. Makes 12 servings.

Nutrition: 166 calories, 7.3g fat, 3.9g fat, 3.3g protein per serving
Cost: $0.53 per serving

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31 Responses to Curried Chickpea Sweet Potato Squares

  1. What a great idea! I’m trying to have more veggie meals for dinner…this one looks awesome and the flavor sounds delish! Am going to share with some friends! :)

  2. This is such a great idea! I love sweet potatoes and curries – stacking them is such a fun way to combine them. This will be a great addition to the showdown!

  3. wow, so creative! and it sounds fabulous :) i’m jealous of your bike ride… i went to that expo on saturday but was wishing i was outside! oh well, there will be more nice days soon (i hope)!

  4. These are so creative and wonderful! Potato gratin is so rich and delicious, and I love this healthy twist you put on it! I always find myself eating healthier after a good workout, my body always feels so light and strong and I don’t want to load it down with junk :)

  5. What a great idea for a healthy and delicious side! Great job on the run.. and the ride! I am with you on the seat issues. Treat yourself to a nice padded one. :)

  6. I absolutely promise to love the next recipe you post. Your next will be heaven on earth for my taste buds. I am praying to the gods that my wife does not see this hideous sounding thing (no offense, personal tastes only and like I said, your next recipe will be ideal)

  7. what a unique dish, kerstin–it delivers in both taste and appearance!
    as for those tank tops, i have a feeling i won’t be breaking mine out for another couple of months… :)

  8. This is so inventive Kerstin! I love how you took the flavors from one recipe and completely transformed them into a different and glorious dish. I’m loving this.

  9. I think it’s great that you are healthier on days you work out- the opposite of most of us who are like- I ran today I can eat whatever I want :)

    I am trying to get into longer bike rides myself. I swear I have a comfy seat but it still hurts after awhile!

  10. Oooh wow. I’m always up for anything sweet potato, but this looks especially beautiful! I’m the same exact way about working out and eating. I’m always so much healthier when I’ve had a good work out!

  11. I love the colors in this dish! I guess I’m a sucker for the color orange, but then again, sweet potato is one of my faves. I like the combination of spices that you used. Tumeric is so nutritious and goes well with chickpeas. You did a great job lightening this up, without losing the flavor (and color :) )!

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