This is one of my ultimate favourite meals!! I’ve been doing my best to soak & cook a large pot of chickpeas every week – so this meal is the perfect way to make good use of them! Not to mention, it takes no time at all to make and tastes so nourishing!
Ingredients
Serves 2
– 2 medium sized yams (cut lengthwise into “toast” shapes”)
– 1 Tbsp. oil
– 1 cup chickpeas (if using canned ensure they are rinsed and drained)
– 1/4 tsp. curry powder, paprika, turmeric and sea salt
– Hummus: see here for recipe
– 4 stalks of kale, de-stemmed and finely chopped
Instructions
– Preheat oven to 350°F convection
– Cut yams into “toast” slivers, drizzle with 1/2 Tbsp. oil (I use Camellina or Avocado), place on a cookie tray, and put in oven
– Bake for 15 minutes and then flip the yams, baking for another 12-15 minutes or so
– You will know the yams are finished cooking when they are fork tender and golden looking
– In the mean time, heat a cast iron pan on the stove top with the other 1/2 tbsp. of oil
– Add the chickpeas to the pan along with the spices
– Sautee in the pan, stirring frequently until the chickpeas begin to lightly crisp (approximately 10-15 minutes)
– Prepare the hummus using this recipe
– Chop the kale nice and finely
– Once the yams are finished cooking, assemble your toasts: Add a scoop of hummus, the crisped chickpeas, and finely chopped kale
– Garnish with hemp hearts (or sesame seeds), sea salt, and an additional drizzle of tahini!
