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Chickpea and sweet potato spread

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Ingredients for 1 servings:

  • 1 m.-sized sweet potato(s)
  • 1 can chickpeas, drained
  • 1 tbsp harissa paste or spices as desired
  • 1 tsp olive oil, optional
  • 1 pinch(s) cumin powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the sweet potato, cut it into large pieces, and cook it (boil it or bake it in an air fryer for 20 minutes, for example). Puree the sweet potato with the drained chickpeas using a hand blender and mix in the harissa paste. If you’re using other spices, add 1 teaspoon of olive oil. Tip: In addition to the paste, I add an extra dollop on top so I can add a little more if I want it spicier, without having to get a separate jar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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