THE SWEETNESS OF THE POTATOES COMBINED WITH AN AROMATIC BLEND OF CUMIN, CORIANDER, TURMERIC, SWEET PAPRIKA AND A TOUCH OF CAYENNE DELIVERS A WONDERFUL FUSION OF FLAVOURS.
Prep time: 30 min
Cooking time: 45 min
INGREDIENTS ------------------
serves 2
FOR THE CURRIED CHICKPEAS:
300 g [ca. 2 cups] cooked chickpeas
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp sweet paprika
pinch cayenne
fresh coriander
1 tsp coarse unrefined salt
1 tbsp vegetable oil
FOR THE POTATOES:
2 medium sized sweet potatoes: try to pick the same size and shape for even cooking time
1 tbsp tahini
60 ml [1/4 cup] unsweetened soy or almond milk
1/2 tsp cumin
1/2 tsp ginger powder
1 tsp unrefined salt
60 g [2 cups] washed and chopped leafy greens, i.e. spinach
fresh cilantro to garnish
FOR THE TAHINI LIME DRIZZLE:
2 tbsp tahini
60 ml [1/4 cup] water
2 tbsp lime juice
1/2 tsp unrefined salt
1 small crushed garlic cove
1 tsp agave or maple syrup
METHOD ---------------------
Preheat oven to 180C. Line two baking sheets with parchment paper. Clean and prick the potatoes a few times with a fork. Place the potatoes in the oven and roast for 40-45 minutes or until tender.
Toss all of the ingredients for curried chickpeas in a mixing bowl and place them on the second sheet or in an oven dish. Roast the chickpeas for about 20 minutes, stirring halfway through.
While the ingredients roast, whisk together all ingredients for the tahini lime drizzle.
Bring a small pot of water to boil and gently boil or steam the leafy greens. Drain and set aside.
When the potatoes have cooled a bit, cut them in half and very gently scoop out the flesh (careful not to pierce the skins when you do this). Transfer the flesh to a mixing bowl and mash roughly with the tahini, plant milk, cumin, ginger & salt. Then fold in the steamed leafy greens.
Transfer the potato skins to a serving platter. Scoop the mashed potato mixture back into the skins. Top them all evenly with the roasted chickpeas. Drizzle the whole dish generously with the tahini and garnish with chopped cilantro.
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