Spiced Sweet Potatoes and Chickpeas

I found this Fall recipe on one of my favorite food blogs, Sprouted Kitchen, and cannot wait to try it out... I pretty much crave anything with sweet potatoes or any type of squash when it gets cold outside. On that note have you had the Butternut Squash and Crab bisque at Whole Foods yet? It is the best, if you have not had it go pick some up today, I tried to recreate it last year and failed miserably :)


1 Cup Dried Chickpeas/Garbanzos ,soaked in water overnight
3 Large Sweet Potatoes, peeled (about 3 lbs)
¾ Cup Finely Chopped Yellow Onion
2 tbsp. Melted Butter
1 tbsp. Olive Oil
1 tsp. Cinnamon
2 tbsp. Honey
2 tsp. Fresh Nutmeg
1 tbsp. Fresh Grated Ginger
1 Garlic Clove, minced
1 tsp. Salt
1 Lime Zest and Juice
Fresh Ground Pepper
3 tbsp. Fresh Thyme, leaves removed

Oven to 425’

1. In a medium pot, bring 3 cups of water to a boil, add the soaked beans. Gently boil for about 50 minutes until the beans are cooked through. Drain.
2. In the meantime, prepare the peeled potatoes. Cut off the ends and chop them into one inch cubes. Try to make them equal in size, shapes can vary. Put them in a large bowl.
3. In a small bowl, whisk the lime zest and juice, melted butter, oil, garlic, salt, honey, cinnamon, and nutmeg together. Pour the mix over the big bowl of potatoes, stir. Add the drained garbanzos, onions, 2 tbsp. of the fresh thyme and gently fold to cover everything in the spice mixture.
4. Spread the goods evenly onto a rimmed baking sheet. Bake at 425’ in the upper third of the oven for 35-40 minutes, gently stirring halfway through for consistent browning.
5. Let cool a bit before serving, sprinkle fresh pepper, squeeze of lime,taste for salt and sprinkle remaining thyme on top.

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