Stuffed Sweet Potatoes with Caramelized Onion & Chickpea Curry


A while back, my Instagram pretty much blew up over my vegan quinoa-stuffed sweet potato. well, it's been two years, so I think it's time for a twist. Say hello to what's sure to be a crowd-pleasing favorite, for vegans, vegetarians and omnivores alike. Hands up for these sexy stuffed sweet potatoes with curried chickpeas & caramelized onions. Oh, and did I mention that they only have SIX INGREDIENTS?! Yeah. I know. I win at life.

Anyone who's made caramelized onions before knows what a time consuming process it can be. NOT ANYMORE! Thanks to the Food Lab, I learnt a couple of quick hacks to make onions caramelize faster.

Caramelized onion hack number 1 - use high heat.
Caramelized onion hack number 2 - add sugar.
Caramelized onion hack number 3 - a sprinkle of baking soda!

I tried a combination of the three, and I had deliciously brown onions in under 15 minutes. A note: especially if you're cooking on high heat, you'll want to add some water after about five mins (a couple of tbsp will do) and use a wooden spatula to scrape the brown bits off the bottom of the pan (this step is called de-glazing, by the way, so now you can tell people that you know how to deglaze a pan!)

Now, on to the six-ingredient easy recipe!

Oh, a word of warning: this plant-based superfood meal will have people wanting seconds. And maybe thirds. So just keep that in mind when you're prepping.

And now, I present to you...


easy six ingredient
Stuffed Sweet Potatoes
with Caramelized Onion & Chickpea Curry
vegan recipe by allison sklar


ingredients
2 medium sweet potatoes
1 tbsp grapeseed or canola oil
1 can chickpeas
1 vidalia or spanish onion
1 tbsp brown sugar
1 tsp curry spice mix* (see below for homemade curry spice mix recipe!)

water, as needed
optional: sriracha sauce & chopped chives, to garnish

instructions
Preheat oven to 425F. Pierce potatoes all over with a fork. Place on parchment-lined baking sheet and bake for one hour, or until tender. Remove from oven and allow to cool.
Heat oil in medium saucepan or dutch oven.
Add onions (listen for the sizzle!)
Add sugar after about 2 minutes. Stir.
After 5 minutes, add water and deglaze (see note above!)
Continue cooking until onions are golden brown. De-glaze every 5 minutes or so to prevent burning, and to increase delicious yummy-brown-bit flavour.
Once onions are caramelized, add drained chickpeas & stir. Cook for another 5 minutes.
Add curry spice & stir. Continue to simmer over low heat while you prepare the potatoes.

Prepare the potatoes: cut a slit at the top of each potato and hollow out about 3/4 of the flesh. Cut flesh into small pieces and add to chickpea mixture. Stir mixture and spoon into hollowed potato skins. Serve with sriracha and chopped chives, if desired.


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**HOMEMADE CURRY SPICE MIX**
1 tsp corriander seed
1/2 tsp cumin seed 
2 tsp dehydrated onion
1/4 tsp fenugreek
1/4 tsp anise or fennel seed
1/2 tsp turmeric

Crush all spices together with mortar and pestle until well ground.
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