crispy baked sweet potato fries. also can call Chickpea stew with polenta & roasted sweet potato, These addictive Mark Bittman fries are actually baked, but we guarantee that you will not lose any fat. The spice mixture (garlic powder, pepper, salt, and black pepper) can also be used for regular potatoes (short cooking time).
crispy baked sweet potato fries
1 tin chickpeas
1 tin chopped tomatoes
Also 1 red capsicum, and some chargrilled per recipe instructions
1 brown onion, chopped
1 large flat mushroom, or 3 normal mushrooms, chopped
And1 stalk celery (including leaves), chopped
1 clove garlic, finely chopped
1 inch ginger, grated
And 1 tsp cumin
1 tsp paprika
½ large sweet potato, cut into 1cm cubes
extra paprika & cumin
salt & pepper
2 cups vege stock
1 tbs butter
natural yoghurt to serve
½ bag polenta
Juice of 1 lemon
handful coriander or parsley
crispy baked sweet potato fries: method
1. Chargrill your whole red capsicum by placing directly over the flame on the gas stove top, fire, or barbecue.
Allow the skin to blister and blacken, and turn until the whole capsicum is black. Place into a bowl of cold water until cool. Peel off the blackened skin, remove the core and chop roughly.
2. Preheat oven to 180 degrees C. Place sweet potato onto a baking tray. Drizzle with olive oil, season with salt and pepper,
sprinkle with extra paprika and cumin to taste and toss to coat. Bake for around 20 minutes, until cooked and golden.
3. While the sweet potato is baking, heat some olive oil in a large pot and adds onion. Cook for 1 minute,
and then add garlic, ginger, cumin, paprika, mushrooms, and celery. Cook a further 1 – 2 minutes, until soft.
4. Add the tomatoes, capsicum and vege stock and simmer for 20 minutes, stirring occasionally. Cook the polenta while this is happening (see below).
Add the chickpeas and cook a further 5 minutes.
1 To cook polenta, use a water to polenta ratio of 3:1. Make sure the water only fills half the pot at most, as it will bubble a lot while cooking. Salt the water,
and bring to the boil, and then pour polenta in slowly, in a steady stream while stirring. If you have a whisk use that to stir to help avoid lumps. Add the lemon juice,
a sprinkling of paprika, salt and pepper. Simmer and stir regularly until it thickens. Stir through butter at the end. Try and cook the polenta just before stirring,
as it will set otherwise. For the stew it’s better to have it as a porridge type consistency.
2. Pour polenta into serving bowls, top with stew, scatter roasted sweet potato cubes, add a dollop of yogurt and a bit of coriander or parsley to serve.
This was the first time I’d actually made polenta. It’s great to have another tool in the carbohydrate toolbox. It’s made from corn, so it’s gluten-free for those who need that.
And it pairs perfectly with stews and tagines and Italian dishes. Polenta has a moderate Glycemic Index, so it will give you somewhat sustained energy release,
though not as much as low GI foods. It’s not super packed with nutrients, but I see it as a source of variety in meals. Of course, being paired with chickpeas, veggies,
and spices the overall dish is definitely filled with healthy goodies. Plus it’s really yummy too! Give it a go.
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