Monday, 15 September 2014

Chickpeas in Asia

If someone told me that I could make a dinner that is easy, quick, yummy, and contains only six ingredients, I would tell them they're either crazy or just warming up a frozen dinner with a bagged salad.

Luckily today is not frozen dinner and bagged salad day. Today is Asian Chickpea Sweet Potatoes day and that day might come around a few times in the near future too. It's even easier than Twice Baked Mexican Sweet Potatoes day and just as yummy!

Asian Chickpea Sweet Potatoes - serves 4

4 medium sweet potatoes
1 can of chickpeas, drained and rinsed
2 tablespoons black bean sauce 

2 tablespoons hoisin sauce 
3 green onions, finely chopped
2 tablespoons sesame seeds

1. Start by washing and pricking your sweet potatoes. Then microwave them until soft and tender.

2. While your sweet potatoes are cooking, mix together the chickpeas, black bean sauce, and hoisin sauce. 

3. When the sweet potatoes are fully cooked, slice open and top with a generous scoop of the chickpeas, a handful of green onions, and a sprinkle of sesame seeds. 

That's it!  It couldn't get much easier than that! 

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