It will come as no surprise to you, readers, when I tell you how pleased I am that the sun is out in full force. The peeling burn on my back is screaming with delight.
July in Calgary always brings Stampede week, and with the exception of last year, Stampede week means an entire ten days of hot, hot, heat. Throw in some hail and flash floods, and you have summer in good old YYC. We find ourselves now at 28 degrees at the peak of the day, and are currently anticipating a string of days reaching the low to mid 30’s. In other words, I do not want to turn my oven on while the sun is out. Sun time is for being outside – not cooking.
I manage to make the most of my outside time by doing the oven work at night. After dinner, when the kitchen some kind of order, I meal prep. Believe me, this is the most meal prep I’ve ever done successfully. I have tupperwares of roasted vegetables, quinoa taco meat, and more ready for quick lunches and dinners. This is going to be especially helpful as I return to work next week – and yes, I’m pretty scared about that.
As the heat infiltrated our house today, I pulled out a few sweet potatoes I roasted last night. After sending snaps of recipes to a friend hoping to transition to a more plant-based diet, I found a recipe that looked too good to pass up.
I had everything it called for and the 30 minutes to whip it up if I could wrangle my one-year-old into the kitchen. Sometimes, that’s all you’re really looking for in a recipe. This just has the added benefit of being super tasty.
Surprise, this recipe is from the Minimalist Baker – this time, from her cookbook.
4 medium sweet potatoes, halved
1 tbsp olive oil
1 15 oz can chickpeas
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground or fresh ginger – (I keep fresh ginger in the freezer to grate!)
1/4 tsp ground coriander
1 tbsp maple syrup
1 tbsp soy sauce
1/2 tsp chili garlic sauce
1/2 tsp coconut oil
Ginger Tahini Sauce
1 tsp fresh grated ginger
1/4 cup tahini or peanut butter
1 lime, juiced (2 tbsp)
1-2 tbsp soy sauce or tamari
2-3 tbsp maple syrup
1/2 tsp chili garlic sauce
Hot water to thin
Chili garlic sauce
Preheat the oven to 400F and rub the halved sweet potatoes with oil on both sides. Wash and re-oil after your toddler grabs one and chomps down on the end of it. Place potatoes on a lined baking sheet and bake for 25 minutes or until tender to the touch. Set them aside.
Next, heat a medium skillet over medium small bowl, mix the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce, and toss the chickpeas in.
Once the skillet is hot, add the coconut oil. Sauté the chickpeas until visibly browned and slightly dried out, about 5 minutes.
In the meantime, pick up the cutlery that has been flung out of the dishwasher.
For the sauce, add all of the ingredients minus the water to the same bowl used for the chickpeas. The flavours for both are very similar so it works nicely. Whisk it all up, then add a tablespoon or two of hot water to make it more pourable. Mine was okay without the water, but I tend to go heavy on the lime juice.
Place chickpeas into the waiting mouth of your ground-dweller.
Put the sweet potatoes on a serving plate and gently press into the middle with a spoon to create a well for the chickpeas. Spoon the chickpeas on, top with the sauce and garnishes of choice.
I used cilantro, but I think roasted peanuts would go so well on these!
Enjoy the summer, friends!