Harissa Chickpeas with Sweet Potatoes
Each bite of stewy chickpeas with maple sweet potatoes delivers a balanced sweet and spicy flavor with just the right amount of decadence.
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Servings: 4
Calories: 475kcal
Equipment
- Food processor or use immersion blender, traditional blender, or potato masher
Ingredients
Maple sweet potatoes:
- 2 pounds sweet potatoes (peeled and cubed)
- ½ cup heavy cream
- ¼ cup maple syrup
- 2 teaspoons kosher salt (plus more to taste)
Harissa chickpeas:
- 2 teaspoons extra virgin olive oil
- 1 yellow onion (peeled and diced)
- 2 tablespoons butter
- 2 Thai chili peppers (trimmed and minced, or use 1 jalapeño or crushed red pepper; optional)
- 4 cloves garlic (peeled and minced)
- 28-ounce can chickpeas (drained and rinsed)
- ¼ cup harissa paste (See Note 1)
- 3 cups water
- 2 tablespoons flour
- 1 bunch Swiss chard (stems removed, leaves roughly chopped; about 4 cups chopped leaves total)
- 1 tablespoon lemon juice
- ¼ cup fresh parsley (loosely packed and minced; plus more for serving)
- Salt and pepper to taste
For garnish (optional):
- Pistachios (crushed; or use slivered almonds, chopped pecans, or walnut pieces)
- Mint leaves
- Pomegranate arils
Instructions
Cook the sweet potatoes:
- Cover the sweet potatoes with water in a large pot. Add 2 teaspoons of kosher salt and bring to a boil. Cook for 20 to 25 minutes or until fork-tender. Drain and return to the pot. Keep warm.
Prepare the stewed chickpeas:
- Heat 2 teaspoons extra virgin olive oil in a wide pot over medium heat until hot. Add the diced onion and cook, stirring regularly, for 8 to 10 minutes until light golden brown and softened.
- Melt 2 tablespoons of butter in the pot with the onions. Once melted and frothy, add the sliced chili peppers (or crushed red pepper to taste) and the minced garlic and cook for 1 minute until fragrant. Stir frequently to keep the garlic from burning.
- Add the harissa paste and toss to coat. After 1 minute, add 2 tablespoons of flour and stir to coat until a thick paste forms.
- Slowly add 3 cups of water in 1-cup increments, whisking after each addition until smooth. Bring to a boil. Reduce the heat to low and add the drained chickpeas. Season with salt and pepper. Simmer uncovered for 20 to 30 minutes until thickened and reduced.
Finish the maple sweet potatoes
- Transfer the sweet potatoes to a food processor with ½ cup heavy cream and ¼ cup maple syrup. Pulse until completely smooth and return the purée to the pot. Taste and add salt and pepper. Turn the heat to medium-low to heat the sweet potatoes through before serving. See Note 2.
Finish the chickpeas:
- Add the chopped Swiss chard, 1 tablespoon lemon juice, and minced parsley to the chickpeas. Simmer for 5 minutes until wilted. Taste and add salt and pepper. Turn off the heat.
To serve:
- Divide the sweet potatoes between bowls and use the back of your spoon to smooth out the center in a circular motion to create divots in the center of the potatoes.
- Pile the chickpeas on top and garnish with crushed pistachios, mint leaves, and minced parsley. Enjoy!
Notes
Note 1: Harissa paste spice levels vary greatly from brand to brand. Start with 2 tablespoons of harissa paste and add up to 4 tablespoons (¼ cup) depending on spice preference and the spiciness of the paste.
Note 2: You can use an immersion blender, traditional blender, or mash the sweet potatoes with a potato masher if desired.
Nutrition
Calories: 475kcal | Carbohydrates: 72g | Protein: 7g | Fat: 19g | Sodium: 1607mg | Fiber: 9g | Sugar: 26g | Vitamin C: 42mg
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