Get ready to embark on a culinary journey that will transport your taste buds straight to the bustling markets of Tunisia! This mouthwatering chickpea, sweet potato, and greens dish is not just a meal—it's an adventure packed with bold spices, nutritious ingredients, and incredible flavors that will make your kitchen feel like a North African paradise. Whether you're a seasoned cook or a curious food explorer, this recipe promises to deliver a delightful dining experience that's both comforting and exotic.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Tunisian
Serves: 4 servings
Ingredients
- 2 cups cooked chickpeas
- 1 large sweet potato, cubed
- 2 cups kale or spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing all your ingredients. Rinse the cooked chickpeas under cold water and drain them well. Peel and cube the sweet potato into bite-sized pieces. Chop the onion finely and mince the garlic cloves. If using kale, remove the tough stems and chop the leaves into smaller pieces; if using spinach, simply wash and set aside.
- In a large skillet or pot, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the cubed sweet potatoes to the skillet. Stir well to combine with the onion and garlic, and season with salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes start to soften.
- Once the sweet potatoes are slightly tender, add the cooked chickpeas and the teaspoon of cumin to the skillet. Stir everything together, ensuring the chickpeas and sweet potatoes are well coated with the spices.
- Pour in about 1/2 cup of water to help steam the sweet potatoes and prevent sticking. Cover the skillet with a lid and let it cook for another 10-15 minutes, or until the sweet potatoes are fully cooked and tender. Stir occasionally and add more water if necessary to keep the mixture from drying out.
- After the sweet potatoes are cooked through, add the kale or spinach to the skillet. Stir gently to incorporate the greens into the mixture. Cook for an additional 3-5 minutes, or until the greens are wilted and tender.
- Once everything is well combined and cooked, taste and adjust the seasoning with more salt and pepper if needed. Remove the skillet from heat.
- Serve the Tunisian chickpeas with sweet potatoes and greens warm, garnished with a drizzle of olive oil if desired. This dish can be enjoyed on its own or served with crusty bread or over a bed of grains like couscous or quinoa.
Tips
- Ingredient Quality Matters: Use freshly cooked or high-quality canned chickpeas for the best texture and flavor.
- Spice Customization: While cumin is traditional, don't be afraid to experiment with harissa or ras el hanout for an authentic Tunisian twist.
- Vegetable Variations: Kale and spinach work great, but you can also try Swiss chard or collard greens for different nutritional profiles.
- Prevent Burning: Keep the heat at medium and stir frequently to ensure even cooking and prevent sticking.
- Liquid Management: Add water gradually to create steam and prevent the dish from drying out.
- Make It Your Own: Serve over couscous, quinoa, or with warm pita bread to complete the meal.
- Meal Prep Friendly: This dish tastes even better the next day, making it perfect for batch cooking!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
