Mindful Nutrition and Wellness

Jessica Miller, Holistic Health Coach

a sweet potato and some chickpeas

Leave a comment

At the end of the week, I am often left with sweet potatoes, onions, and dry goods as I try to eat my green and red vegetables quickly and before they expire.  So on this day, I tried a combination of sweet potato and chickpeas for a spicy curry style dish inspired by this recipe.  I eliminated the tomatoes and brown rice for no particular reason other than to keep it simple.

IMG_1283

IMG_1289

IMG_1290

Since you cannot put in the work of soaking and cooking beans for just one dish, I decided to roast some chickpeas for a crunchy snack.  After rinsing and drying peas on a towel, I tossed them in a bit of olive oil, sea salt and cracked pepper, cayenne, paprika, and cumin (I love smoked paprika and cumin!) I then roasted them at about 400 degrees for about 30 minutes.  They are crunchiest just after roasting but can also be kept for a later snack.

IMG_1310

IMG_1316

Advertisements

Author: Mindful Nutrition and Wellness

Holistic Health Coach, mindfulnutritionandwellness.com

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s