In our attempt to attribute flavors to the mundane, we have assigned the days of the weeks various characters. Monday is the dark one, since it usually hails the start of routine, school or work and sometimes both. The quiet one is Tuesday, that finds its place between Monday and Wednesday, with Wednesday helping us move far enough from Monday to be of a nice and neutral flavors. Thursdays is the active one, when we are bracing and trying to get ready for the weekend and Fridays, well they are the laid back one because most people are ready to forgive and wait for Saturday which is the balanced one. It is the weekend day after the week and before Sunday. As for Sundays, I think they are the reflective day, since they tend to reflect the mood of the weekend or the week that is approaching.
Well, having just said that there is really nothing laid back about today, despite the fact that it is a Monday. We begin the kick of for the kid’s school fundraiser. Since, I am drafted with the money I shall be spending the evening counting $10 bills for the registration. However, all things considered it could be worse. I also love the idea of the event. In an age where we are all paying just a little bit of attention to our eating habits and health initiatives I think a kid fundraiser that encourages activity is a great idea.
This recipe was something that I cooked earlier last week and we loved the sparkling flavors of the sweet potato with the tangy lime.
Roasted Sweet Potato and Chickpea Salad with Indian Spices
This recipe is a lightly seasoned variation of an Indian styled road side salad. Now, to be fair I have not tasted the salad, but it has been vividly described to me by my sister-in-law Hema.
As with everything in life, I have added my embellishments, the biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact, that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later, in fact this allows the flavors to deepen.
Prep Time: 20-25 minutes
Cook Time: 35 minutes (mostly unattended)
5 tablespoon oil (Preferably an EVOO)
2 teaspoons whole cumin
½ teaspoon freshly ground black pepper
½ cup cooked chickpeas
1 red onion, cut into a fine dice
1-2 lemons (about 5 tablespoons juice)
2 tablespoons chopped cilantro
Method of Preparation
1. Peel and cube the sweet potatoes.
2. Heat the oven to 350 degrees
3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.
6. Remove the sweet potatoes and place in a mixing bowl.
7. Add in the chickpeas, red onions and the powdered spices and toss well.
8. Add in the remaining oil and lemon juice and mix well.
9. Mix in the cilantro and serve immediately
- 2 large sweet potatoes (about 11/2 pounds)
- 5 tablespoon oil (Preferably an EVOO)
- 2 teaspoons whole cumin
- teaspoon freshly ground black pepper
- cup cooked chickpeas
- 1 red onion, cut into a fine dice
- 1-2 lemons (about 5 tablespoons juice)
- 2 tablespoons chopped cilantro
- Peel and cube the sweet potatoes.
- Heat the oven to 350 degrees
- Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
- Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
- In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.
- Remove the sweet potatoes and place in a mixing bowl.
- Add in the chickpeas, red onions and the powdered spices and toss well.
- Add in the remaining oil and lemon juice and mix well.
- Mix in the cilantro and serve immediately