Last post for the weekend! Admittedly this one is a bit of a cheat. It’s what I do when I’m too lazy to make the Sweet! Potato Curry Chickpea Fingers. Here we go:
- 1 medium sweet potato, washed and cut into 1/2 inch rounds
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, finely grated
- 1 teaspoon grated fresh ginger (use more if you have an adventuresome eater)
- 1 clove garlic, minced
- 1/2 teaspoon curry powder (use more if you want the curry flavour to really shine)
- 1 can unsalted chickpeas, drained and rinsed (I like Eden Organic; their can linings are PBA-free)
- Steam sweet potato rounds until they pierce easily with a fork. Let cool then slip skins off. Conserve water from steaming.
- While sweet potato is steaming, heat olive oil over medium heat and sauté onion, carrots, ginger and garlic with curry powder. Remove from heat once mixture is soft and onions are translucent.
- Add chickpeas, sweet potato and onion mixture to food processor. Process until the mixture looks like a thick hummus — you may have to scrape down the sides of the bowl a few times. If the mixture is too thick to puree, add sweet potato water, a few tablespoons at a time until you reach the desired consistency.
- And enjoy!
Told you it was a cheat. But it’s delicious. You can serve it as a snack with veggies or wholegrain crackers/pita/whatever. It also makes a great meal. Perfect for dipping say, steamed broccoli florets (a Paigelet favorite).
Like its more laborious cousin (chickpea fingers), this hummus is loaded with protein, fiber, iron and vitamin A.
I haven’t tried this yet but I will the next time I make it: 1-2 tablespoons tahini plus a squeeze of fresh lemon juice. If you get to it before I do, let me know how it goes!