Ingredients
For the sweet potato:
- 1 large sweet potato, peeled and chopped into small bite-sized pieces
- extra-virgin olive oil, about 1/2 tablespoon or more
- sea salt and freshly ground pepper, to taste
For the chili:
- 1 tablespoon coconut oil
- 5 small shallots, finely chopped
- I sweet pointed red pepper, finely chopped
- 3 small to medium-sized vine-ripened tomatoes, finely chopped
- 1 fresh red chili, finely chopped
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric (or 3 teaspoons fresh grated with a microplane)
- 1 teaspoon cinnamon
- 1 teaspoon ground paprika
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 x 400 ml can organic coconut milk
- juice of one lime
- 3 tablespoons finely chopped fresh cilantro, plus more for garnish
To serve:
- short-grain brown rice or other chewy and nutty grain such as Grünkern, or freekeh (depending on the choice you’ll want to start cooking this as soon as you prep the sweet potatoes)
- lime wedges
Instructions
- Preheat oven 450°F/220°C and place the rack in the upper third. Line a baking sheet with parchment paper.
- In a medium bowl, toss the sweet potatoes with olive oil until coated, season with salt and pepper. Spread out evenly on the prepared baking sheet.
- Bake, stirring halfway through, until golden and cooked through, about 20-25 minutes, depending on size of pieces. Remove from oven and set aside.NOTE: Once the sweet potatoes have been in the oven for about 10 minutes, start preparing the rest of the dish.
- Using a large saucepan or deep skillet, heat the coconut oil over medium heat. Add the shallots and slowly sauté until transparent, about 10 minutes.
- Add the chopped red pepper, tomatoes and chili. Sauté 3-4 minutes, stirring occasionally.
- Add the chickpeas and spices (cumin, cinnamon, turmeric and paprika); stir well to combine.
- Stir in the minced garlic, soy sauce, tahini, honey, coconut milk and sweet potato. Simmer for 5 minutes, stirring occasionally.
- Add the lime juice and cilantro; reduce heat to low and simmer for 2 minutes.
- Remove from heat, and divide into bowls. Sprinkle with more fresh cilantro and serve with rice and a wedge of lime. Enjoy!
Notes
- This dish is more mild than spicy, so for more kick add another fresh chili or serve with Sambal Oelek chili sauce on the side.
- This recipe for Chickpea Chili with Roasted Sweet Potato can also be made in advance and heated up again before serving. Tastes just as great!