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Gluten-Free Sweet Potato, Chickpea & Tomato Medley Recipe

By: Gillian on March 7, 2012

This easy gluten-free recipe makes a nice side dish for roasted or grilled meats; it could even be made as a vegetarian main dish and served with rice. Sweet potatoes are rich in beta carotene, vitamin C and vitamin B6 and are a good source of dietary fiber.

2 large sweet potatoes, peeled and chopped into 3/4-inch cubes
1 large red onion, diced
4 large garlic cloves, unpeeled
1 tsp fresh ginger, minced
1 Tbs cumin seeds
1 Tbs ground coriander
Salt and pepper
2 Tbs olive oil
1 can (15-oz) chopped tomatoes
1 Tbs honey
1 cup water
1 can (15-oz) chickpeas (garbanzo beans), drained and rinsed
1 Tbs fresh mint or parsley, chopped

Gluten-Free Sweet Potato, Chickpea & Tomato Medley RecipePreheat the oven to 400 degrees F.

Put the sweet potatoes, onion and garlic into a roasting pan. Sprinkle over the ginger, cumin and coriander, and season with salt and pepper. Drizzle over the olive oil. Roast for 15 minutes. Add the tomatoes, honey and water, and roast for a further 15 minutes. Stir in the chickpeas and roast for another 10 minutes. Remove from the oven and sprinkle over the fresh mint or parsley. Serve immediately.

4 servings

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