It’s a new year and many people tend to start eating healthier right about now. We try to eat a well balanced diet year round at our house, though during the holidays with so many Christmas cookies, fudge and other goodies around it tends to get sugar heavy. It doesn’t help when I have three boys who sneak things, like the cookies their Grandma brought that I had in the garage freezer. Let’s just say there is powdered sugar everywhere! Seems I can’t hide things in the freezer anymore, I’ve been found out.
Sometime before Thanksgiving I read a post on Liz’s blog My Favourite Pastime for chicken with roasted potatoes and chickpeas. I made it soon after reading and the whole family just loved it. We will definitely be making this often. It got me thinking about roasting chickpeas with other veggies.
I am a big fan of chickpeas and just loved how they tasted in Liz’s dish so I figured why not try it out with sweet potatoes and green beans. I struck gold, veggie deliciousness and high in fiber!
The beauty of this dish is you could serve it as a side with a meat if you choose. You could also serve a larger portion and make it your main dish and keep it vegetarian. We enjoyed it with homemade naan. This made it a fabulous dinner for the boys, they could eat naan forever! So if you’re trying to start the year off eating well, give this a try!
Adapted from My Favourite Pastime (originally with Harissa on Selma’s Table)
Curry Roasted Green Beans, Sweet Potatoes and Chickpeas
1/2 lb. green beans, cut in half
3 large sweet potatoes, cut into bite sized chunks
2 c. cooked chickpeas (if using canned make sure they are drained)
4 cloves garlic
3 Tbs. lemon juice
3 Tbs. water
1 Tbs. olive oil
1 Tbs. mayonnaise
1 Tbs. tomato paste
1 Tbs. soy sauce
2 Tbs. curry paste, or to taste if you desire it spicy
2 tsp. brown sugar
1/2 tsp. red pepper flakes, or more to taste
Salt and pepper to taste
Preheat oven to 400 degrees. Put the green beans, sweet potatoes and chickpeas in a greased casserole dish. Whisk together the rest of the ingredients in a small bowl and then pour over the veggies. Stir well to coat everything.
Bake uncovered for about 75 minutes (time will depend on the size of the potatoes). *If you desire to have this dish on the saucy side bake it for about an hour covered and then uncovered for the remaining 15 minutes.
Yields 4-6 servings