Chickpeas-Sweet Potato Tacos

Dull days call for some sort of quick comfort food from my kitchen! Weather has been troubling a lot these days… Too much windy, rainy outside, with freezing cold. And I don’t see any signs of it going away in next couple of weeks :(

On my recent trip to veggie market, I bought a bunch of sweet potatoes (actually 2-3 varieties of it) and already had lots of chickpeas in pantry… Made a salad bowl then used those sweet potatoes in making curry… and decided to go with some quick cooking for dinner…

I always love pairing it up with chickpeas, no matter if I’m making a salad, soup, pulao or any other dish!

We had never tried baked sweet potatoes in tacos before… but absolutely loved the sweet burst with spiced chickpeas and garlicky broccoli in a taco shell… Here is what I mean! Oops… It’s just the taco-stuffing! Was so hungry and couldn’t wait to take a pic of taco plate ;)

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Makes: 6-8 servings

INGREDIENTS:

1 Sweet Potato, medium
10-12 Broccoli Florets
1 cup Chickpeas, canned or pressure-cooked
2 Garlic Cloves, sliced
2 tbsp + 2 tbsp Olive Oil
Salad of your choice (I used Carrot-Cabbage coleslaw)
Salad Dressing (I used zingy mustard flavored)
1 tsp Smoked Paprika
1 tsp Roasted Cumin Powder
Salt, to taste
Lemon Juice

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STEPS TO FOLLOW:

  1. Wash and peel the sweet potato and cut into small cubes.
  2. Coat them with oil and sprinkle salt, paprika over it.
  3. Bake on 180 degrees for 20 mins or so.
  4. Heat 2 tbsp oil in pan and add garlic into it.
  5. Once it gets brown, add broccoli and cook for a few mins.
  6. Add chickpeas along with paprika, cumin powder, salt and lemon juice.
  7. Mix everything well and cook it for a couple of mins.
  8. Transfer it to a bowl and mix with baked sweet potatoes.
  9. It’s ready to be used in tacos!!!

SJ’s NOTE:

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