Spiced Sweet Potato and Chickpea Mash

Name: Spiced Sweet Potato and Chickpea Mash
Cook time: 20 min
Yield: 4 servings
Ingredients: 900 g sweet potatoes peeled and cut into 3 cm chunks; 1200 g water for boiling sweet potatoes; 1 tsp kosher salt divided; 20 ml olive oil divided; 120 g yellow onion finely diced; 12 g garlic minced; 2 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp ground cinnamon; 1 tsp kosher salt divided; 0.5 tsp black pepper freshly ground; 400 g canned chickpeas drained and rinsed; 10 ml olive oil divided; 45 g tahini; 30 ml lemon juice freshly squeezed; 60 g plain Greek yogurt; 10 g fresh parsley chopped

A warm side of sweet potatoes mashed smooth, then folded with lightly browned chickpeas seasoned with cumin, coriander, and cinnamon. Tahini, lemon, and garlic sharpen the richness, while parsley adds freshness and a small amount of yogurt keeps the mash plush.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

900 g sweet potatoes peeled and cut into 3 cm chunks
1200 g water for boiling sweet potatoes
1 tsp kosher salt divided
20 ml olive oil divided
120 g yellow onion finely diced
12 g garlic minced
2 tsp ground cumin
1 tsp ground coriander
0.25 tsp ground cinnamon
1 tsp kosher salt divided
0.5 tsp black pepper freshly ground
400 g canned chickpeas drained and rinsed
10 ml olive oil divided
45 g tahini
30 ml lemon juice freshly squeezed
60 g plain Greek yogurt
10 g fresh parsley chopped

Instructions

Put the sweet potatoes in the pot with 1200 g water and 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender, 12 to 15 minutes. A knife slides through the largest sweet potato chunk with no resistance.
While the potatoes cook, heat 20 ml olive oil in the skillet over medium heat. Add the onion and cook for 4 minutes, stirring, until softened. Add the garlic, cumin, coriander, cinnamon, black pepper, and the remaining 1 tsp salt; cook for 30 seconds until fragrant. The onion is translucent and the spices smell toasted, not burnt.
Add the chickpeas to the skillet and cook for 4 minutes, stirring occasionally, until hot and lightly coated in the spice mixture. If desired, lightly mash about one third of the chickpeas in the pan so the final texture is partly chunky and partly creamy. Most chickpeas are hot through and some have started to split or soften.
Drain the sweet potatoes well and return them to the warm pot. Add the remaining 10 ml olive oil, tahini, lemon juice, and yogurt if using. Mash until smooth and creamy, adding a splash of the hot cooking water only if needed for texture. The mash is smooth, thick, and spoonable; it should hold soft ridges when stirred.
Fold the spiced chickpeas and their pan juices into the mash, then taste and adjust with a little more salt only if needed. Transfer to a serving bowl and finish with parsley. The mash is evenly streaked with chickpeas and the top is bright with herbs.