Baked Sweet Potatoes with Curried Chickpeas and Spinach Pesto
Inexpensive, full of flavor, and you probably already have these ingredients in your home!
Serves: 2-3 People
Prep Time: 5 minutes
Total Cook Time: 1 hour and 20 minutes
Ingredients:
2 large sweet potatoes (or 3 small ones)
Olive oil
2 large handfuls of spinach
1/2 yellow onion, thinly sliced
1 can of chickpeas, rinsed and drained
1 tbsp curry powder
1/2 tsp turmeric
1/8 tsp cayenne pepper
2 garlic cloves, minced
1 lemon, zest and juice
salt & pepper
Instructions:
Preheat oven to 400*F. Pierce sweet potatoes all over with a fork to allow steam to release during the cooking process. Then, rub each sweet potato with a little olive oil and place on a foil lined baking sheet. Bake for 1 hour or until they can be pierced with a fork without any resistance.
While sweet potatoes are in the oven, heat a skillet over medium heat. Add a glug of olive oil, and when shimmering, add the onion. Cook, stirring occasionally until softened and translucent. Add spinach and a little salt and pepper to the skillet, and cook until wilted. Transfer spinach and onions to a blender, along with a few glugs of olive oil, 1 tbsp of lemon juice, and a sprinkle of more salt and pepper. Blend until smooth, and add more lemon juice, salt, and pepper to taste.
Place skillet back over medium heat, and add more olive oil. When oil is shimmering add chickpeas, curry powder, turmeric, and cayenne pepper. Toss, stirring occasionally until chickpeas start to take on some browning. Add chopped garlic, zest of one lemon, as well as all remaining lemon juice. Toss until lemon juice has reduced a bit and garlic is fragrant.
When sweet potatoes have finished cooking, take them out of the oven and cover the pan with foil for about 20 minutes to allow the potatoes to continue to steam.
Slice sweet potatoes down the center, but do not cut all the way through the other side. Stuff with curried chickpeas and top with your pesto!
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