Trying to keep up with the latest trend of Vegnauary but have no idea where to start?
Vegan food is so 2019, so try these tasty delights for Dinner.
I’m all for jumping on the band wagon so when “Veganuary” rolls around, I’m first to put my hand up for it. I’ll be honest though, I don’t really stick to it. It’s all about the effort though right?
This quick and easy recipe combines 2 of my favourite things; Chickpeas and Sweet potatoes. If you like it spicy then feel free to add in some chillies!
If you want to follow it up with a sweet vegan dessert then you can use the juice from the chickpeas (aquafaba) to make some meringues. You can find a recipe here.
What You Need:
- 4 medium sweet potatoes
- 1 can chickpeas (rinsed and drained),
- 1/2 Tbsp olive oil,
- 1/2 tsp each cumin, coriander, cinnamon &paprika,
- 1 pinch sea salt.
Garlic Herb Sauce:
- 1/4 cup hummus, plain works best,
- 1/2 medium lemon, juiced,
- 3/4 – 1 tsp dried dill,
- 3 cloves garlic, minced,
- Water to thin,
- Sea salt to taste.
- 1/4 cup cherry tomatoes (diced)
- 1/4 cup chopped parsley (minced)
- 2 Tbsp lemon juice
- Chili sauce
How To Make Them:
Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the baking tray.
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so you can pour it. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.