Serves 2 hungry people.
Tonight was the second night I’ve made these, and I can’t get enough of them. I’ve literally been dreaming about them since I first made them like a week ago. This recipe is adapted from The Minimalist Baker, and I recommend every recipe of theirs I’ve tried.
|2||sweet potatoes, halved|
|15-oz||canned chickpeas, drained|
|1 t||garlic powder|
|1 t||ground cumin|
|1/2 t||ginger, ground or fresh|
|1/4 t||ground coriander|
|1 T||maple syrup|
|1 T||soy sauce or liquid aminos|
|1/2 t||chili garlic sauce|
Ginger tahini sauce ——– ———————————————
1 t fresh ginger, grated 1/4 c tahini 1 lime, juiced 1–2 T soy sauce or tamari or liquid aminos 2–3 T maple syrup or coconut sugar or brown sugar 1/2 t chili garlic sauce hot water to thin
|chili garlic sauce|
|sesame seeds or crushed roasted peanuts|
- Preheat an oven to 400F (204C) and rub oil all over the sweet potato halves. Put them on a foil-covered baking sheet and bake them for 25+ minutes, or ’til they’re very soft.
- In the meantime, heat a skillet over medium heat. Toss all the ingredients for the chickpeas together in a bowl and sauté them with 1/2 T coconut oil until they’re browned and dried out, about 5 minutes.
- For the sauce: add all the sauce ingredients together in the same bowl the chickpeas were tossed in. Stir/whisk to combine, and thin with a little warm water if you need to get it to pour.
- When everything is hot & ready, assemble by placing the potatoes on a plate, making little wells in them to hold the chickpeas, then layering the chickpeas, sauce, and accoutrements on top
You can store leftovers of everything separately in the fridge for three days. I reheated mine in the microwave, but you could probably use an oven too.
Chili garlic sauce
Makes about 2/3 cup.
I didn’t have any chili garlic sauce the first time I made this, and the only stuff labeled as such in Whole Foods was super expensive (like $8 for a tiny jar!) so I just used some hot sauce. I found this recipe tonight and it is really good so far – I’m going to use it in a lot of stuff and it should mellow with age. This one is from Viet World Kitchen.
- Take 6 oz chopped hot chiles, 3 cloves garlic, 1/2 t salt, 1.5 t sugar, and 1.5 T distilled white vinegar in a food processor. Process coarsely.
- Smell it, taste it, adjust flavor; transfer to a small jar and refrigerate.
- Let it sit for like a half hour before using it to let the flavors blend.
Turns out, I think this is pretty similar to the ever-popular Sriracha brand
Rooster sauce, so you can use that too if you want. I think.