Looking for an ‘out of the norm’ side dish idea? Try this fun, earthy concoction.
Work with me here… the sweet potatoes are slowly cooked in the tagine with saffron and warm spices like cinnamon. The garbanzo bean purée is elevated to new heights with the infusion of coffee beans. Give your taste buds a fun kick and try this at least once!
Sweet Potatoes (2)
Parsley (1 tbsp)
Garlic Clove (1)
Smoked Paprika (1 tsp)
Chile Powder (Dash)
Honey (1 tbsp)
Tomato Paste (1 tbsp)
Chickpeas (12 oz)
Coffee Beans (1 tbsp)
Soy Sauce (1 tsp)
Brown Rice Vinegar (1 tsp)
Salt + Pepper
In a small bowl, whisk together the honey, tomato paste, lemon juice, smoked paprika, saffron, chile powder, cinnamon, salt + pepper.
Drizzle some oil into the tagine.
Peel and cube the sweet potatoes into small pieces. Place in the oil.
Turn the heat on the tagine to medium-low at first. Season with salt + pepper.
Finely chop up the parsley and add to the sweet potatoes. Toss the potatoes in the tagine and allow them to continue cooking.
Thinly slice up the garlic and add to the tagine. Pour in the whisked mixture. Toss the sweet potatoes so they are covered in the sauce.
Cover the tagine and allow the sweet potatoes to cook until fork tender (roughly 1 hour). Toss the sweet potatoes occasionally during the cooking process to ensure they are getting coated on all sides.
Meanwhile, prep the chick peas by rinsing and draining well. Place the chickpeas in a small saucepan.
Once the sweet potatoes have cooked, take some of the excess sauce and oil and spoon it into the chickpeas. Raise the heat on the chickpeas to medium-low and allow them to heat through.
Place the coffee beans in a grinder and grind until smooth. Place the coffee grinds into a blender/food processor.
Add to the blender the chickpeas. Pour in the soy sauce, brown rice vinegar and blend while you drizzle in olive oil to create a smooth paste.
Plating – Spread out the chickpea coffee purée and top with sweet potatoes.