Southwest Sweet Potato/Yam Chickpea Delight
I got this recipe from an old roommate- it is one of my favorite things to make because I love spicy food, and I can bring it to work for lunch for several days. I make it a tad hot- you can halve the spices if you'd like a milder flavor. (I also usually use hot salsa rather than medium or mild.) The original recipe called for vegan cheese, but I'm not vegan- can't give up cheddar! I also usually use yams, as pictured, instead of sweet potatoes, just because I think yams have a slightly nicer flavor.
Southwest Sweet Potato Chickpea Delight
1 large sweet potato or yam, peeled and diced
1 16 oz. can chickpeas (garbanzo beans to us Westerners)
16 oz. of salsa (I lean toward garlic and corn type salsas)
1 1/2 cups crushed yellow corn, wheat, or whole wheat/whole grain tortilla chips
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup cheddar cheese or vegan cheese, grated
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
Combine all the ingredients, and reserve a small portion of the cheese. Spread into a shallow oven safe dish.
The biggest issue with this recipe is how long it takes to cook- I am starving right now, and it smells soooo good! The other issue- your cats, like Miki and Beamer, may think that when you open the can of garbanzo beans with a can opener, that you are opening a can of tuna:
Comments
I have a question about one ingredient: yellow corn, wheat, or whole wheat chips
chips? is that like tortilla chips?
good to see that Miki and the Beamer have kept their sense of hearing sharp.