Tag Archives: Chickpeas

Roasted Sweet Potatoes and Chickpeas

I’m on my parents’ couch, drinking English breakfast tea and watching Law and Order (LA).

It feels good.  So good.

Not as good for Henry, who has been locked in the basement for his own safety from the giant wolfhound (and my dad’s allergies), and who is currently standing on the top step, meowing forlornly.  I’ll have an intense play session with him after this is posted.

But let’s eat!

I was craving sweet potatoes last week, so I grabbed some at the grocery store.  I don’t think these two are closely related.

Roasted Sweet Potatoes and Chickpeas

  • 2 T olive oil
  • 2 sweet potatoes, peeled and cubed
  • 1 can chickpeas, rinsed and drained (or 2/3 C dried chickpeas, soaked and cooked until tender)
  • 2 t cinnamon
  • 1/2 t grated nutmeg
  • 1/4 t garlic powder
  • salt to taste

This dish can go one of two ways–sweet or savory.  I decided to go savory, using the natural sweetness of the potatoes as contrast, hence the garlic and salt.  If you want to, you can take those out and add a bit of sugar and some extra cinnamon.

Preheat the oven to 350 degrees.  Pour the olive oil into a roasting pan, and add the cubed sweet potato and chickpeas.  Toss to coat in the oil and add the spices, toss again.  Roast on the middle rack for 20 minutes to a half an hour, tossing again every ten minutes or so.

This is a quick and easy side dish that would go perfectly with grilled chicken, or sandwiches, or any of those early spring foods that could use a little warmth on the side.

I used double the amount of chickpeas that I listed, and we felt like it was a bit heavy on the garbanzo bean side of things (something I don’t mind, but Fritz–not so much).  Next time I’ll use what I wrote in this recipe.

Last night’s red carpet event:

Cora is the adorable daughter of one of my best friends when I was growing up.  If you’ve been reading this blog for a while, you’ve met her before–but here’s some never-before-published pictures of this tiny lady from last time I was home:

That’s my older sister, Erin, not Cora’s mother.

She looks like a natural, though, don’t you think?

Here’s Cora’s family opening some presents:

Sarah and Josh threw a really nice party for her (complete with that perfect monkey cake Sarah made), and it was probably the cutest thing I have ever seen to witness Cora’s love (or obsession) for anything Elmo.

It’s been hinted that today’s adventures may include an antique store (yes!) and bulk natural foods (double yes!).

I love being home.


Filed under Side Dishes

Meatless Monday: Vegetarian “Tuna” (Chickpea) Salad

Oh, hello Monday.  It’s so lovely to see you again.


Ah well.  Here it is.  And since it’s late, I’m going to quickly share with you our Meatless Monday lunch, and then I’m going right to bed.

When I was in college, one of my good friends was a vegetarian.  This was really the first time I was in close proximity to a real-live-practicing-since-fourth-grade vegetarian, and I experienced a lot of interesting (sometimes weird–but not weirder than how I eat now) foods that she ate.  One of these was a “vegetarian tuna salad”.  Now, I don’t like real tuna salad very much, but I love chickpeas and every permutation of them, so this was an instant hit.  Her version of this is probably very different than what I came up with at seven this morning, but mine turned out great regardless.  Fritz ate this for lunch too, and was happy enough with how it tasted.

He has a real tuna salad sandwich for tomorrow, though.

Vegetarian “Tuna” (Chickpea) Salad

  • 2 C chickpeas, rinsed
  • 1 T mayonnaise (we use low-fat, or something like that)
  • 1 T olive oil
  • 1 T red wine vinegar
  • salt and pepper to taste

Combine all the ingredients and smash ’em.  You could puree them in a food processor, but I like the texture you get from smashin’.  Then make this into a sandwich, or eat it on bell peppers or pita chips (yum).  I imagine you could add onion (maybe shallots would be better), or relish, or olives (I think I recall black olives in the college version of this) for a more interesting taste.

Fritz made my sandwich with avocado (definitely recommended) and iceberg lettuce topped with a bit of spicy mustard.

Fritz had a more classic sandwich–avocado, iceberg lettuce, and thick slices of a plum tomato.  No mustard for this kid.

Both sandwiches were on a great multigrain bread we’ve finally settled on (we have very different bread tastes–I like as grainy as possible and Fritz would love if I let him eat white bread).  By the way, did you know that Fritz makes my lunch everyday?

Oh yes.  I make sure the house is stocked with easily packable snacks (Fritz: granola bars, yogurt, almonds, trail mix, pears, string cheese and baked goods; me: almonds, yogurt, apples, carrots, tea, sugar snap peas, and whatever else strikes my fancy that week), and he makes the magic happen.  It’s amazing, because I don’t have to get up any earlier (how does it take me an hour to get ready not including lunch prep?).  Fritz is just the best.

The best.


Leave a comment

Filed under Entrees, Vegetarian