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Sweet and Spicy Sweet Potato Chickpea Medley
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Description
Soy sauce, honey, ginger and a little kick of cayenne gives this roasted sweet potato chickpea medley a flavor all its own in the most delicious of ways.
Ingredients
- 10 ounces, weight Sweet Potatoes
- 1 cup Canned Or Cooked Chickpeas (garbanzo Beans) Drained, Rinsed
- 2 Tablespoons Reduced Sodium Soy Sauce
- 2 Tablespoons Honey
- ½ teaspoons Ground Ginger Powder
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Curry Powder
- ⅛ teaspoons Cayenne Powder
Preparation
1. Preheat oven to 400 F.
2. Slice your sweet potato into long thin strips. (I prefer to keep the skin on but it’s up to you.)
3. Combine potato strips and chickpeas in a medium sized bowl (preferably with a lid).
4. In a small bowl whisk together soy sauce, honey and spices.
5. Pour the spice mixture over the potato and chickpea mixture. Put the lid on and shake (or stir) until completely coated.
6. Spread evenly on a large greased baking sheet (using foil or parchment paper to line your baking sheet makes clean up about a thousand times easier).
7. Bake for 30 minutes, stirring halfway through. (Feel free to decrease or increase baking time depending on how crisp you want your potatoes.)
8. Serve immediately. Enjoy.
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