Mediterania Is Considered By Jalar Jiar #christmas #considered

How are you? Do you like time of year? Yes. Have you eaten today? Salad? Chocolate? Did you get outside in beautiful weather, fast? Do you feel good? I would love to know.

Autumn makes me all emotional and introspective. I once cried for an hour after the sight when the leaves changed. We are listening to Greg Laswell. I have all been grateful and started crying. Hopefully this happens annually. Sometimes you just need to cry well.


  • medium sweet potato (~ 1/3 lb each) 4 *
  • 1 15 ounce can be chickpeas (rinsed and dried)
  • 1/2 tablespoon of olive oil
  • 1/2 tsp every cumin, cilantro, cinnamon, smoked (or regular) peppers
  • 1 pinch Sea salt or lemon juice (optional)


  • 1/4 cup of hummus (or tahini)
  • 1/2 lemon medium, juiced (1/2 lemon produces ~ 1 tablespoon juice)
  • 3/4 - 1 tsp dry dill (or sub 2-3 teaspoon fresh per 3 / 4-1 tsp dry)
  • 3 garlic cloves, minced (3 cloves produce ~ 1 1/2 tablespoons or 9 g)
  • Water or unsweetened almond milk (for thin ones)
  • Sea salt to taste (optional / / I don't need anything)

Optional TOPPING

  • 1/4 cup of tomatoes (diced)
  • 1/4 cup chopped onion parsley (chopped)
  • 2 tablespoons of lime juice
  • Garlic chili


  1. Preheat the oven to 400 degrees f (204 C) and a large baking sheet with foil.
  2. Rinse the potato scrub and cut in half long wisely. This will speed up the cooking time. If not leave the whole and bake again (about two times (45 minutes - 1 hour).
  3. Throw rinsed and dried chickpeas with olive oil and spices and place on a baking sheet foil.
  4. Rub the sweet potato with a little olive oil and place the face down on the same baking sheet (or another baking dish depending on the size).
  5. While baking sweet potatoes and chickpeas, prepare your sauce by adding all the ingredients to the bowl and stirring to combine, just adding enough water for almond milk to thin so that it is pourable. Taste and adjust the ingredients needed. Add more garlic for more energy, salt for savoriness, lemon juice for freshness, and dill for a more intense flavor mixture. I found I didn't need anything else.
  6. Note: If you don't have hummus, tahini (which you can DIY!) Will make a large substitution base for sauces - just adjust the seasonings to accommodate the flavor flaws this provides.
  7. Also prepare parsley-tomato topping by throwing tomatoes and parsley with lemon juice and set aside for marinating.
  8. After sweet potatoes are tender forks and golden brown chickpeas - about 25 minutes - Remove from the oven.
  9. To serve, flip the meat-side potatoes and smash them into the inside slightly. Then top with chickpeas, gravy and ornate parsley tomatoes. Serve immediately.
  10. Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

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