Maple Sweet Potatoes:
- 3 sweet potatoes peeled and cubed
- 2 tablespoons butter
- ½ cup heavy cream or whole milk, more as needed
- ¼ cup maple syrup more or less to taste
- Salt and pepper to taste
- Cayenne powder to taste
Harissa Chickpeas:
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and diced
- 1 red Fresno chili pepper trimmed and sliced (or use jalapeño or crushed red pepper)
- 2 tablespoons butter
- 4 cloves garlic peeled and minced
- 15 ounce can of chickpeas drained and rinsed
- 2 tablespoons harissa paste more or less to taste
- 3 cups vegetable stock
- 1 tablespoon flour optional
- 4 Swiss chard leaves stems removed, leaves thinly sliced
- Salt and pepper to taste
Start the Maple Sweet Potatoes:
Start the Harissa Chickpeas:
Heat the neutral oil in a wide pot over medium heat until hot. Add the onion and cook, stirring often, for 8-10 minutes until golden brown and softened.
Melt the butter into the onions. Once it is melted and frothy, add the sliced chili pepper and the garlic and cook for 1 minute until fragrant, stirring frequently to keep the garlic from burning.
Add the chickpeas and the harissa and toss to coat. Pour in the vegetable stock and bring to a boil. Season with salt and pepper. Reduce heat.
If desired, scoop out about 1/4 cup of the broth and whisk the flour into it until completely combined. Pour back into the mixture and cook until thickened, about 15-20 minutes.
Finish the Maple Sweet Potatoes:
Finish the Harissa Chickpeas:
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 divets in the center of the potatoes (image the sweet potatoes looking like hummus!).
Pile the chickpeas on top and garnish as desired – za'atar and harissa powder, crushed pistachios, and a drizzle of extra virgin olive oil. Enjoy!
Calories: 648kcal | Carbohydrates: 85g | Protein: 17g | Fat: 29g | Sodium: 268mg | Fiber: 14g | Sugar: 26g | Vitamin C: 8mg