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Week of 4/3/17

Skillet Chickpeas and Sweet Potatoes
with salsa / chard / quinoa

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Skillet Chickpeas and Sweet Potatoes
A little salsa adds a lot of flavor to this simple skillet dinner with chickpeas and sweet potatoes. A version of this classic dish first made its debut to our meal plan service back in March 2014.
Tags
Low Calorie, Minimal Heat Required, Quick and Easy
Proteins
Beans, garbanzo
Cuisines
American
Save recipe
145

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Skillet Chickpeas and Sweet Potatoes:
  • Sweet potatoes - 1 lb , cubed
  • Garlic - 3 cloves , minced
  • Chard, any type - 2 bunches , chopped, leaves and stems separate (this may seem like a lot, but it will cook down)
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Salsa, store-bought - 1/2 cup (choose your fave)
  • Limes - 1/2 , juice of
  • Sour cream (opt) - 1/4 cup

Prep

  1. Quinoa - (Skip if quinoa was made ahead on Monday.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
  3. Pre-cook potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with wet paper towel and microwave on high until tender, ~5 minutes. (You can also boil the potatoes in a stockpot of water until tender, 8 to 10 minutes.) (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.

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Make

  1. Heat a skillet over medium-high heat. Add cooking oil and then garlic and chard stems with a dash of salt to heated oil. Saute until softened, ~3 minutes.
  2. Add beans, sweet potatoes and chard leaves to skillet. Saute until chard leaves are wilted and beans are heated through. Top with salsa and stir to mix. Remove from heat and finish with lime juice. Season to taste with salt and pepper.
  3. If quinoa was made ahead, reheat in the microwave.
  4. Serve sweet potatoes, beans and chard over quinoa with sour cream on top. Enjoy!

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