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Justine Doiron

Creamy Chili Chickpeas

Tender chickpeas simmered in a smoky, paprika-spiced creamy sauce with shallots, garlic and parsley. Spooned over soft baked sweet potatoes and finished with a squeeze of lime.

⏱ 30 min4Americanchickpeassweet potatovegetarianvegansmoky

Ingredients

  • 4small sweet potatoes · around 6 ounces each
  • 1shallot · about 3 oz, peeled and sliced
  • 3 clovesgarlic · grated
  • 1 cupparsley · about 1.5 oz, finely chopped, divided
  • 1 19 oz canchickpeas · drained and rinsed
  • 1lime · halved
  • 1/4 cupextra-virgin olive oil
  • —Diamond Crystal kosher salt · about 1/2 teaspoon, plus more to taste
  • 1/2 teaspoonchili powder
  • 1/2 teaspoonsweet paprika
  • 1/2 teaspoonsmoked paprika
  • 3 tablespoonsall-purpose flour
  • 2 teaspoonsBetter than Bouillon vegetable base · dissolved in 2 cups water, or use 2 cups vegetable broth
  • —freshly cracked black pepper · to taste

Steps

  1. 1

    Pierce the sweet potatoes with a knife. Roast them at 425°F for 35-45 minutes, or microwave them for 8-10 minutes, until soft. Set aside.

  2. 2

    Prep your ingredients: peel and slice the shallot, grate the garlic, and finely chop the parsley. Drain and rinse the chickpeas, and cut the lime in half.

  3. 3

    Heat 1/4 cup olive oil in a large sauté pan over medium heat. Add the shallot and half of the chopped parsley (the stems are best here).

  4. 4

    Season with 1/2 teaspoon salt and cook for 5-6 minutes, until the shallots are very soft.

  5. 5

    Add the garlic, chili powder, sweet paprika and smoked paprika. Cook for about a minute, until the garlic no longer tastes raw.

  6. 6

    Stir in the flour and toast it for 1-2 minutes until it forms a paste.

  7. 7

    Dissolve the bouillon in 2 cups of water. Add the broth to the pan 1/2 cup at a time, stirring until the paste turns into a smooth, creamy sauce before adding the next splash. Taste and season with salt and pepper.

  8. 8

    Add the chickpeas and simmer for 8-10 minutes, until the chickpeas are very tender and the sauce is glossy and thick.

  9. 9

    Take the pan off the heat. Squeeze in the juice from half the lime, stir in the remaining parsley, then taste and adjust the seasoning.

  10. 10

    Halve the sweet potatoes and spoon the chickpeas over them. Cut the remaining lime half into wedges and serve them alongside.

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