Chipotle Chickpeas and Sweet Potato Saute

11 Feb

Tuesdays and Thursdays are my “easy” days, this semester.  I leave for school at 8:30 and get home by 7:45 or 8ish, which is much nicer than leaving for work at 8:30 and getting home at 10:30 on Mondays.  It’s a schedule that doesn’t leave much time for cooking, and until I get on a plane back from Minneapolis where we will (hopefully) kick some serious appellate ass, not much is going to change.  But I was sick and tired of subsisting on Subway and noodles hastily tossed with a little butter or olive oil and cheese.  So, I made the decision Tuesday morning while aimlessly flipping through food websites to cook a real dinner that night.  I didn’t want it to be too late, however, so I decided to stick to something relatively quick and simple.  And after many days of footlong turkeys and butter-laden noodles, I wanted something healthy, hearty, and jam-packed with vegetables.

A quick mental checklist of my pantry led to the conceptualization of this dish.  It has elements of sweetness, smokiness, and spice that work very well together.  It also is packed with vitamins and minerals – but it’s so tasty, you forget you’re eating something incredibly healthy.  The smoky spice of the chipotle is balanced perfectly by the sweet potatoes, golden raisins, and cool yogurt.

Chipotle Chickpeas and Sweet Potato Sauté

1 cup chickpeas, canned or precooked

1 very large, ginormously huge sweet potato, scrubbed clean (yield: about 3 1/2 cups of sweet potato cubes, see below)

1/2 yellow onion, roughly chopped

2-3 cloves garlic, minced

1 cup vegetable stock

1 cup spinach, defrosted if frozen

2 chipotles in adobo sauce, minced (remove seeds if you like less heat)

2-3 tbs. adobo sauce from chipotle in adobo

1/4 cup red wine vinegar

Olive oil for tossing, plus 1 tbs. olive oil

Kosher salt and freshly cracked black pepper

1/4 cup golden raisins, for serving (optional)

Plain Greek yogurt, for serving (optional)

Preheat oven to 475°.

Cut potatoes, skin on, into 1″ cubes.  Toss with olive oil, salt and pepper and place in a single layer on parchment-paper lined baking sheet.  Roast for 20 minutes until edges are lightly golden brown.

In a 10″ cast iron pan, heat remaining tbs. olive oil.  Add onion and garlic and cook until onion is translucent, 6-8 minutes.  Add cooked potatoes, chickpeas, minced chipotles, adobo sauce, vegetable stock, and spinach.  Simmer 10-15 minutes until everything is heated through and stock has entirely evaporated.  Serve immediately topped with raisins and a dollop of plain Greek yogurt.

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