What’s your favourite comfort food? You know, the dish you dream of all the way through a long and dreary day? What dish keeps you motivated on a long hike? Keeps you pushing on through the worst of days, knowing that deliciousness is awaiting your return home?
I was trawling through old photos of dishes last night and was struck by this one- unusually for me, beautifully presented and i knew immediately that this had to be my next post.
Added to that, i wanted to share one our less elaborate creations. It comes naturally to me to play in the kitchen but i know the end results can be overwhelming when you guys are looking for supper inspiration. This recipe is basically a humble baked sweet potato, but of course i had to jazz it up with some interesting textures and flavours. I know, i just can’t help myself.
The spicy, crunchy roasted chickpeas are the perfect antidote to the sweet and smooth potato and then theres the saffron cream- oh my goodness is it not just the most luxurious, earthy and satisfying delight you could ever drizzle over any dish. Ever. I can’t really believe i let this guy slip. Velvety and fresh. The stuff dreams are made. Well, my dreams anyway.
Aside from the oven time, this is a pretty quick dish to throw together, and you could totally roast everything in the same tin to save hassle. If you don’t have saffron then turmeric would equally work as well.
- 2 medium Sweet Potatoes
- 1 1/2 cups cooked Chickpeas
- 1/2 tsp Chipotle
- 1/4 tsp Sea Salt
- 1 tbsp Coconut Oil, melted
- 2 tbsp Tahini
- juice of 1/2 an Orange
- 1 tsp Miso
- pinch of Saffron (about 4 strands)
- 2-4 tbsp Water (depending on desired consistency)
- Heat your oven to 180c
- Mix the saffron with the orange juice and set aside to infuse
- Pop the potatoes into a roasting tin and bake for 40 minutes, or until tender
- Meanwhile, toss the chickpeas in the oil, chipotle and salt, mix to coat thoroughly, set aside
- Once the potatoes have been roasting for 25 minutes, pour the chickpeas around the bottom of the tin (or cook in a separate tin)
- Keep an eye on them and stir frequently to make sure they don’t burn (cooking for about 15 minutes)
- Now add the saffron/ orange mix with the remaining ingredients to a blender and blitz until smooth, adding water in stages until you reach the level of viscosity your happy with.
- To serve, carefully cut the sweet potatoes in half, drizzle a little cream over them, arrange spinach leaves next, then pop your chickpeas on top, finishing with as much cream drizzled over as you desire.