Roasted Sweet Potato And Chickpeagarbanzo Bake Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
• For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
• In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
• Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
• Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

Steps:

• Preheat the oven to 200°C/fan 180°C/gas 6.
• Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
• Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.

Steps:

• Peel two of the onions and cut each into eight wedges.
• Pour 4 tbsp of the oil in a large roasting tin.
• Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
• Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
• Meanwhile peel and roughly chop the other onion.
• Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
• Add the garlic and spice mix and stir well.
• Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
• Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
• Stir in the chickpeas.
• When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
• Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
• Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
• Return the tin to the oven for another 5 minutes.
• Serve with sour cream or yoghurt.

Steps:

• Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
• Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
• Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.