There is an episode of the show “Friends” that I quote all the time. George Clooney is guest starring on this episode and he states, “God bless the chick pea”. I think I say this almost every time I cook with chick peas or even just enjoying some hummus. Tonight is no exception Springdell family, “God bless the chick pea!”
There were two sweet potatoes still floating around from the first winter share box that needed to be used and tonight was their night. This is a 30 minute meal with a great balance of flavors and only one pan for super easy clean up. Start with a lined sheet tray and two sweet potatoes scrubbed clean. Slice them in half and give them a little rub with some olive oil. Place them cut side down on the baking tray, off to one side, you need to save room for the chick peas.
Empty a can of chick peas into a strainer and drain the liquid. Wash them with cold water and remove any loose skins. Let them sit and drain while you prepare the seasoning for them.
It is a very simple combination of 1/2 teaspoon each paprika, cumin, coriander, and cinnamon. Pretty, right?
Place the chick peas on the sheet tray and coat them lightly with olive oil. Mix the spices together and pour the spice mix right on top.
Toss to coat. There is no way to do this without getting your hands spicy. That’s ok, try and embrace the process. (I don’t like getting my hands dirty)
In they go to a preheated 400 degree oven for about 25 minutes or until the sweet potatoes are fork tender and the chick peas are golden brown and crispy. While they are baking it’s time to make the sauce. Take 1/4 cup of hummus. I used original but any flavor would do.
Mix the hummus with plain almond milk until it’s of a sauce consistency, it will be drizzled on at the end.
Give the sauce a bit of a flavor punch by adding herbs. I had some dill on hand so in it went.
Out of the oven they come and put it all together for a quick and easy lunch, light dinner or a side dish. Beautiful. Enjoy!