This fragrant dish is hearty, healthy and packed with bold flavours. The warming spices, inspired by Moroccan flavours, contain many anti-inflammatory and healing properties. The quinoa and chickpeas add enough plant-based protein and fibre to make this hearty and nourishing enough to be a stand alone dish.
We love using quinoa in this recipe as it is high in magnesium, protein, fibre, antioxidants and numerous other nutrients. (We invite you to check out this article from our friends at well-beingsecrets.com for everything you ever wanted to know, and more, about this healthy superfood!)
Moroccan Chickpeas and Sweet Potatoes
- 4 small sweet potatoes
- 1 cup cooked quinoa
- 2 tablespoon extra-virgin olive oil
- 1/2 medium onion, diced
- 4-5 cloves of garlic, peeled and finely chopped
- 1 bell pepper (any colour), diced
- 1 cup canned chickpeas, rinsed
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- pinch of cayenne pepper
- 1-2 teaspoons sea salt
- 2 tablespoons shelled pumpkin seeds
- Optional topping: green onions (scallions), sliced
Preheat oven to 400 degrees F.
Place the sweet potatoes on a baking dish and pierce each one with a fork several times. Bake for 45 minutes or until for tender (this step can be down up to two days in advance – just refrigerate the baked potatoes in a sealed container).
Reset the oven to 350 degrees F.
Heat the olive oil over medium heat, in a medium-sized pan, and sauté the onion and garlic for 1-2 min. Add the bell pepper and sauté until tender. Add in spices: paprika, turmeric, cumin, ginger, cinnamon and cayenne, and stir until well incorporated. Add in the chickpeas, quinoa and season with 1 teaspoon of salt. Taste and season with more salt if necessary. Cook for another 5 minutes. Stir 1n pumpkin seeds.
Take cooked sweet potatoes and make a vertical slit from top to bottom. Scoop out about half of the flesh and reserve it for another use (such as our Paleo Sweet Potato Pizza). Fill the sweet potatoes with the chickpea and quinoa filling and bake for 15 minutes. Optional: top with green onions.