from MinimalistBaker.com
Here's what's in it:
canned chickpeas
olive oil
cumin, coriander, cinnamon, smoked (or regular) paprika
lemon juice
hummus (or tahini)
dried dill
garlic, minced
water or unsweetened almond milk
garlic, minced
water or unsweetened almond milk
cherry tomatoes, diced
chopped parsley
lemon juice
chili garlic sauce
sea salt to taste
chopped parsley
lemon juice
chili garlic sauce
sea salt to taste
Look good? Get the whole recipe at MinimalistBaker.com!
My notes...
Yes, I made it! Baking time was 30 minutes as expected. Great! I made two sweet potatoes, doubled the amount of sauce (we like sauce), and added a little olive oil, lemon juice, garlic powder, and salt to the parsley/tomato topping. To minimize cleanup, I rinsed and re-used the same mixing bowl, first to coat the chickpeas in oil and spices, then for the sauce (I replaced the dill with fresh basil, and skipped the chili garlic sauce), and finally for the parsley/tomato mixture. It was delicious and filling. We both saved half a potato for lunch the next day. This one's a keeper!
My notes...
Yes, I made it! Baking time was 30 minutes as expected. Great! I made two sweet potatoes, doubled the amount of sauce (we like sauce), and added a little olive oil, lemon juice, garlic powder, and salt to the parsley/tomato topping. To minimize cleanup, I rinsed and re-used the same mixing bowl, first to coat the chickpeas in oil and spices, then for the sauce (I replaced the dill with fresh basil, and skipped the chili garlic sauce), and finally for the parsley/tomato mixture. It was delicious and filling. We both saved half a potato for lunch the next day. This one's a keeper!