Sweet Potato with Spicy Mexican Chickpeas

A spicy filling goes nicely with the smooth and creamy filling of a perfectly baked sweet potato. Chickpeas (Garbanzos) are a white round bean with a slightly nutty flavor and are full of fiber, manganese, folate and protein. This is a quick base recipe that can be switched out with any other type of bean. I make this quite often and we also love it with black beans.

 

 

 

Sweet Potato with Spicy Mexican Chickpeas
Entree
 
Ingredients
  • can of chickpeas or cooked dry
  • can of diced tomatoes
  • diced onion & garlic
  • Mexican spices (cumin, oregano, cocoa powder, dried chilies, red pepper flakes, smoked paprika,onion powder)
  • Organic ketchup or tomato paste
  • Sweet potato
Instructions
  1. Cook your sweet potatoes at 300 degrees for 2-2.5 hrs. or until tender.
  2. In a pan, sauté your garlic & onions about 2-3 min. until fragrant and colored.
  3. Add your beans, tomatoes and spices, to taste.
  4. Cook over medium low about 10 minutes.
  5. Add 2-3 tablespoons of ketchup/paste, stir and let cook 5 minutes more.  Add more to taste or to thicken. Adjust seasonings.
  6. Spoon over sweet potato and serve with greens or salad.

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