Thursday May 26, 2011

Sweet Potato and Chickpeas with Mustard Greens
You could use any other green leafy vegetable here, kale being the new favorite these days would work nice or spinach is always a winner. I love to have this in a big bowl for lunch.

2 tablespoon oil
6 small or 3 large sweet potatoes, cut into 2-inch chunks
1 teaspoon cumin powder
½ teaspoon red chili
1 teaspoon salt
1 yellow onion, sliced lengthwise
3 cloves garlic
1 20 oz can chickpeas
1 teaspoon red chili flakes
½ teaspoon turmeric
Salt and pepper to taste
2 pounds mustard greens, chopped
3 Roma tomatoes, chopped
½ juice of a lemon

mustard green image


Preheat your oven to 350˚F and toss your sweet potatoes with 1 tablespoon of the oil, cumin, red chili powder and salt. Spread on a baking sheet and bake for about 20 minutes or until the sweet potatoes are cooked through and light brown. Set aside.

In a large sauté pan add the rest of the oil and the onion and sauté until it is just soft. Next add the garlic and cook a few seconds then add the chickpeas and add the red chili flakes, turmeric, salt and pepper. Cook for about 5 minuets on medium heat. Now start adding the mustard greens and add as they wilt to fit them all. Once they are all in and wilted, cook them until they are tender. Now add the roasted chopped tomatoes, sweet potatoes, and the fresh lemon juice and fold gently to combine. Serve hot or cold.

Serves 6