Ingredients

The following ingredients have 4 Servings
  • 15-ounce canned chickpeas, drained
  • 1/4 tsp cumin
  • Pinch sea salt
  • 1/2 tsp minced garlic
  • 1/4 tsp cayenne
  • 1/2 to 1 tbsp olive oil
  • 1 small onion or 1 1/3 cup chopped
  • 1 bell pepper – chopped
  • 1 tbsp olive oil
  • 3 cloves garlic or 1 tsp minced
  • 1 medium sweet potato peeled and finely chopped  (About 2 cups)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • Optional 1/4 tsp chili powder 
  • 1/4 tsp cinnamon
  • 2 bay leaves
  • 8 oz stewed tomatoes (reserve 2 tbsp of juice, then drain if using canned)
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato paste
  • 1/2 tsp salt and black pepper each
  • 3 tbsp raisins (optional)
  • 1/2 cup pitted green olives sliced + 1/2 tbsp brine from olive jar (the juice)
  • Cilantro to garnish

Instruction

  • Preheat oven 400F. Drain and rinse your chickpeas and place in mixing bowl.
  • Toss the chickpeas in oil and spices; cumin, salt, garlic, cayenne, and olive oil. Place on baking tray and in the oven to at 400 F for 15 min. Turn chickpeas over halfway through cooking. Remove from oven and set aside. Note – while the chickpeas are roasting, prepare your sweet potato bowl ingredients. Chop onion, peel and chop sweet potatoes,  and stewed tomatoes (reserve 2 tbsp of the tomato juice for cooking).
  • Next add 1 tbsp olive oil to a large pan or skillet. Saute the onion, pepper, and garlic until onion starts to caramelize. Around 2 minutes or so on medium high.
  • Add in additional 1 tsp cumin, dried oregano, bay leaves, cinnamon. Cook until fragrant. Another 3-4 minutes on medium high.
  • Mix in the stewed tomatoes (and juice), red wine vinegar, tomato paste, potatoes, addition 1/2 tsp salt and pepper. Stir to combine.
  • Cook on medium heat, partially covered, for 15 minutes or until sweet potatoes are soft and slightly tender.
  • Next, mix in raisins, optional chili powder, the roasted chickpeas, and olives.
  • Cook on medium low for another 5-10 minutes. Add the olive brine last few minutes of cooking. Stir to combine flavors.
  • To plate – serve into bowls and garnish with fresh cilantro. Salt and pepper to taste