Chickpea and sweet potato bowl, served with yogurt and lemon dressing – Vegetarian

An absolutely delicious lunch or dinner, ultra easy to prepare, and full of flavor.

Rich in fibers and flavors, this combination will remain among your favorites, I promise.

Ingredients: (for 2 servings)

• 450 g chickpeas (canned – finished product after draining)
• ~ 400 g sweet potatoes
• 150 g yogurt
• 1 small lemon
• salt + pepper
• 2 small cucumbers
• 100 g of fresh spinach
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked sweet paprika
• 200 g of red currants or the seeds of a pomegranate
• 50 g of butter

Preparation:

Wash the spinach, drain well, and set aside. Grate the lemon and squeeze out the juice. Cut the cucumbers in half lengthwise and then into equal slices. Peel the sweet potatoes and cut them into large cubes. Drain the chickpeas from the can and rinse them under running water.

In a large wok or larger pan, put the butter, and when it has melted, add the sweet potato, salt, pepper, smoked paprika, and ground cumin. Mix well and cook on medium heat for ~ 8-10 minutes. Then add the chickpeas, add a little bit of water (~ 40-50 ml maximum), mix well, put a lid on, and let it cook for another 5 minutes, stirring periodically.

In a bowl, mix the yogurt, lemon zest, lemon juice, salt, and pepper.

While the chickpeas and sweet potato are cooking, prepare the bowls or plates. Divide the spinach in two and put it as a base. Add cucumbers. When cooked, add the chickpeas and sweet potato in the middle, the yogurt dressing, and the red currants or pomegranate seeds if you have opted for this variant.

At the end, sprinkle a little salt and pepper on top.

If you try the recipe, let me know how you liked it! 😊

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