Happy 2017! Yes, here at Earthy & Oven we are not-so-casually 14 days behind on welcoming the New Year.
It is probably also fitting that this is the first year I haven’t made any resolutions since well, I got my hands on my first CosmoGirl! Magazine…That’s right, NO goals to get a Kardashian booty, take up hot yoga or thrive joyously on raw food for 30 days.
For a chronic list-maker, dream-board hoarder and self-help book aficionado this is actually quite a big deal!
My ‘goal’ or REVERSE resolution for 2017 is just to be happy, and content in the life I’m in THIS VERY MOMENT, showing gratitude for the people in my life and what I have accomplished. Totally lame right? ๐
For me this means: slowing down, reading more for pleasure, logging out social media, wanting less crap, consuming less, worrying less and experiencing MORE! Being in the moment. Smiling at the tiny things. Showing people I care instead of telling them. and listeningggggg.
Speaking of eternal happiness…nachos!!
Spicy chickpeas.
Crispy-roasted sweet potatoes.
and garlic tahini.
Are you with me?
It’s quite simple really:
Shower chickpeas in a glowing potpourri of spices {smoked paprika-coriander-sumac-garlic-cumin}, blast them in the oven alongside humble sweet potato medallions and spoon them with a fresh herby cucumber salad.
Just ask Peter, he watched me make them from the couch and then proceeded to put back the whole plate while I was occupied the phone with my sister.
‘These taste much better than normal sweet potatoes’
Well, duh.
What are your REVERSE resolutions for 2017?
Ingredients
- 1 large sweet potato, skins on, sliced into 1/4 inch thin rounds
- 1 (540 ml) can of chick peas
- 1/2 tsp Ground Coriander
- 1/2 tsp Sumac
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked or regular Paprika
- 1 tbsp olive oil
- 1/4 cup flat leaf parsley
- 1 sprig fresh mint
- 1/2 English cucumber (or 2 mini cuc's)
- 2 Roma tomatoes
- Juice from half a lemon
- 1 tsp olive oil
- 3 tbsp tahini
- Juice from half a lemon
- 1 small garlic clove, minced (or half tsp garlic powder)
- 2-3 tbsp warm water to thin
- pinch salt
Method
- Preheat the oven to 450 F and prepare 2 baking sheets with parchment paper. In a large bowl add the chickpeas and the spices. Drizzle with 1 tsp of olive oil and season generously with salt. Toss to coat and spread out evenly on one of the baking trays. Bake for 20 minutes on the top rack, shaking to bake evenly once in a while, until the edges are crispy.
- Add the sweet potato to the bowl used for the chickpeas and drizzle with 1 tsp olive oil. Season with salt and toss to coat. Spread out on the other baking sheet and bake for 25 mins, (or until crisped) flipping halfway through.
- While all of that is baking, chop the salad ingredients and set aside in a medium bowl. Drizzle with juice from half the lemon, 1 tsp olive oil and salt.
- Add the ingredients for the tahini dressing to a small bowl or mason jar. Shake or stir until creamy. Add just enough water so it is smooth and pourable.
- Plate the sweet potato slices on a large plate topped with a scoop of the cucumber herb salad and roasted chickpeas. Drizzle with the tahini dressing. Scoop with your hands or grab a fork!
Notes
This recipe as you can imagine is pretty flexible. If you are feeding a crowd you could double the amount of chickpeas, or make extra just to have on hand. You could also turn this recipe into a buddha bowl by piling it onto a bowl of rice, steamed or fresh greens!
Agness of Run Agness Run says
I am so happy I stumbled upon this recipe. Thank you for the idea!
Meredith | Earth & Oven says
Yay Agness- hope you devour ’em!