Charred Sweet Potatoes & Chickpeas with Tahini
From: Ian Seddon's Cookbook
🥘 Ingredients
- sweet potatoes medium 3-4 lb
- avocado oil or extra virgin olive oil 3 ½ tbsp
- Kosher
- ground cumin 1 ½ tsp
- sweet or hot paprika 1 tsp
- garlic powder ½ tsp
- chickpeas 2
- Cooked Farro 2 ½ cup
- flat-leaf parsley leaves and tender stems 1 handful
- Pomegranate Tahini Dressing 8-10.67 tbsp
- big handful arugula 3 oz
- Pickled Onions 1 forkful
- Good
- Flaky sea salt
For more veggies, use up to 5 oz arugula. Storage: Store the farro, chickpeas, and sweet potatoes separately in the fridge for up to 4 days. To reheat the chickpeas and potatoes, toss with a bit of oil and bake on a sheet pan in a 300ºF / 150ºC oven for 7 to 8 minutes until hot and crisp. Reheat the farro as listed in step 6(a). Assemble as listed in the last step right before serving. Nutrition boost: Use more arugula (see Note), or add some thinly sliced radishes or shaved fennel along with the arugula; plate on top of the dish, as written in step 7. Or, for a sweet spin, top the dish with pomegranate seeds or some thinly sliced tart apple, such as Granny Smith. Shortcut: If you bought frozen sweet potato fries, simply cook them using the package instructions. You can roast the chickpeas as listed (they’ll be done in 20 to 25 minutes) OR see the next shortcut for a very quick meal. Shortcut: For a quicker meal, (a) use the frozen sweet potato fries and (b) toss the drained and rinsed chickpeas with 1 1/2 tbsp good-quality olive oil, 1 tbsp lemon juice or good-quality vinegar of choice, 1 tbsp pomegranate molasses, and several pinches of salt and pepper. If you have extra garlic, grate or mince 2 clove into the mix. Marinate the chickpeas for 10 minutes. Serve alongside the sweet potato fries, and follow steps 6 and 7 as listed.
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1Gather: sweet potatoes medium , avocado oil or extra virgin olive oil , Kosher salt and freshly cracked black pepper, ground cumin , sweet or hot paprika , garlic powder , chickpeas , Cooked Farro , flat-leaf parsley leaves and tender stems , Pomegranate Tahini Dressing , big handful arugula , Pickled Onions , Good -quality extra virgin olive oil, Flaky sea salt .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 425ºF / 220ºC. Add a rimmed sheet pan to the oven to heat up.
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3While the oven heats, wash and scrub the potatoes, but don’t peel them. Cut in half crosswise, then cut lengthwise into wedges ¾ inch (2 cm) wide. In a large bowl, toss the wedges with 2 tbsp of oil, and season well with kosher salt and lots of pepper, plus the cumin, paprika, and garlic powder, tossing well to evenly distribute the oil and spices.
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4Drain and rinse the chickpeas. Pat dry with a clean towel, or use a salad spinner to ensure they’re dry. Add the chickpeas to another rimmed sheet pan (not the pan in the oven). Toss with 1 1/2 tbsp oil, 1 heaping teaspoon kosher salt, and pepper to taste. Spread out on the pan.
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5Once the oven is preheated, using oven mitts, remove the hot pan from the oven. Carefully spread the potatoes out across the hot pan, flesh side down.
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6Roast the sweet potatoes on the bottom rack and the chickpeas on the top rack for 15 minutes . Remove the pans from the oven. Flip the potatoes and shake the pan of chickpeas. Roast for 10 more minutes, or until the chickpeas are golden and a bit crisp, and the potatoes are completely tender when poked with a knife and charred in spots.
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7While everything roasts, prepare your side salad (if you’re making one) and finish the remaining ingredients. Reheat the Cooked Farro. Add to a microwave-safe bowl, add a few sprinkles of water, cover, and heat until warmed through. While still warm, season with salt and pepper, and fold in most of the parsley. Measure out 8-10 2/3 tbsp of Pomegranate Tahini Dressing. If it’s too thick, add a spoonful of water and whisk well.
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8Add the seasoned farro to a serving platter. Top with the roasted potatoes and chickpeas. Spoon the Pomegranate Tahini Dressing on top. Layer on arugula and Pickled Onions plus a drizzle of good olive oil and a spoonful of pickling liquid, if desired. Top with the reserved parsley and a pinch of flaky sea salt if needed. Serve with your side salad, if you made one.