Best 6 Sweet Potato Chickpea And Eggplant Hotpot Recipes

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
• For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
• In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
• Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
• Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

SWEET POTATO, PEPPER AND EGGPLANT BAKE

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Cut one of the onions into large chunks.
• Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
• Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
• Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
• Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
• Cook for five minutes.
• Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
• Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
• Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
• Stir halfway through baking.
• Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
• Serve with rice or bread.

SWEET POTATO, CHICKPEA AND EGGPLANT HOTPOT

Steps:

• Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
• Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
• Stir through parsley and serve with crusty bread.