Sweet Potato and Chickpeas with Country Rice

itsangie

Jun 3

Hey Everyone, I hope your day has been well and you've had a great Summer so far.

This was something I prepared for my Sunday dinner recently and it was delicious. Very hearty and filling with a lovely mixture of sesame seeds, pine nuts and walnuts sprinkled over the top. I really enjoy cooking with chickpeas and sweet potato, such a great combination and also great for the luteal phase. It's not quite a curry, more like gently simmer vegetables with a sprinkle of spices for colour and flavour.

I've kept it pretty simple, it's a great vegetarian dish and perfect for weekend or mid week meals when you want something comforting. The sweet potato was nice and smooth, the chickpeas had a earthy taste and the rice was cooked perfectly. The recipe serves about 1-2 people depending on how hungry you are, but it can also be left in the fridge for up to 2 days or frozen in the freezer for a later date.

Ingredients (serves 1-2)

1 tsp oil

1 sweet potato, peeled and diced

100g chickpeas

Sprinkle of medium curry powder, paprika and garlic powder

300ml vegetable stock

1 portion of country rice mix

Pinch of salt

1/3 tsp dried thyme

1/2 tsp butter

1 tsp sesame seeds

1 tsp pine nuts, toasted in dry pan

Few walnuts, crushed

Method

Heat the oil in a pan and once hot, add the chickpeas and sweet potatoes sprinkling over some curry powder, paprika and garlic powder.
Next stir in the vegetable stock and leave on a gentle simmer for roughly 30 minutes until fully cooked and some of the liquid is reduced.
In the meantime, cook the rice according to the packet instructions or your preference. I like to add salt, thyme and butter.
Whilst everything is cooking, mix the sesame seeds and nuts together setting aside.
Once the food is cooked, mix 2/3 of the seed mix into the rice and portion onto the plate, next add a portion of the chickpea mix and then sprinkle over the last of the seed mix.