Jerk Chickpeas & Purple Sweet Potatoes

Ingredients

• 1 large purple sweet potato (Peeled and diced; regular sweet potatoes may be substituted)
• 1 tsp garlic (Minced)
• 2 tsp onion (Minced, for seasoning the sweet potatoes)
• 0.5 tsp dried thyme
• 1 tsp paprika
• 1 tbsp avocado oil (For coating the sweet potatoes)
• salt (To taste, for the sweet potatoes)
• black pepper (To taste, for the sweet potatoes)
• 2 cans chickpeas (Rinsed and drained; approximately 15-ounce cans)
• 0.5 cup red bell pepper (Chopped)
• 2 tsp fresh ginger (Minced)
• 0.5 red onion (Chopped)
• 1.5 tbsp jerk seasoning (The source gives a range of 1–2 tbsp)
• 1.5 cans coconut cream (The source gives a range of 1.5–2 cans)
• 1 tbsp agave syrup
• salt (To taste, for the chickpea mixture)
• avocado oil (A small amount for sautéing the vegetables)
• wild rice (Cooked according to package directions; quantity not specified in the source)
• fresh cilantro (Chopped, for garnish; quantity not specified)

Steps

1. 1

   Preheat the oven to 360°F (ประมาณ 182°C).

2. 2

   Begin cooking the wild rice according to its package directions, since it takes a while to cook.

3. 3

   Peel and dice the purple sweet potato into bite-size pieces, then place it in a mixing bowl.

4. 4

   Add the minced garlic, minced onion, thyme, paprika, avocado oil, and salt and pepper to the bowl. Toss thoroughly until the sweet potato pieces are evenly coated.

5. 5

   Spread the coated sweet potatoes on a baking sheet in a single layer. Bake for about 15 minutes, or until tender when pierced with a fork.

6. 6

   While the sweet potatoes roast, chop the red bell pepper, ginger, and red onion. Rinse and drain the chickpeas.

7. 7

   Heat a deep sauté pan over medium heat and add a small amount of oil.

8. 8

   Add the chopped red bell pepper, minced ginger, and red onion. Sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.

9. 9

   Add the jerk seasoning and stir well so it coats the sautéed vegetables.

10. 10

    Add the coconut cream, agave syrup, and drained chickpeas. Stir to combine and cook for 2–3 minutes, until heated through and creamy.

11. 11

    Add the roasted sweet potatoes to the chickpea mixture. Stir gently to combine, then cook for another 2–5 minutes so the flavors meld.

12. 12

    Serve the jerk chickpeas and sweet potatoes over the cooked wild rice. Garnish with chopped fresh cilantro.

Notes

The source does not specify the wild rice quantity or cooking oil amount for sautéing. Purple sweet potatoes may be replaced with regular sweet potatoes. Adjust coconut cream and jerk seasoning within the stated ranges to achieve the desired richness and heat.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• Caribbean-inspired
• roasted
• one-pan