This week, I cannot bear to go to the grocery store. I just can't. It's upsetting. I love going to the grocery store. It's seriously one of my favorite domestic, and mundane things to do. I love perusing the fresh produce, and checking out the "ethnic" aisle. I love looking for new, and excited food things I've never seen before. It's just the best. And the hippie (organic) aisle! Don't even get me started. Oh lord, and bulk bins! Oh my!
Anyways, when Todd and I moved to...Wasilla (hometown to Sarah Palin, and the pot-smoking capital of the world, my two least favorite of it's notorieties )...it never occurred to me that I would be frequenting a different Fred Meyer than my beloved Palmer Fred Meyer. The Palmer store is small, well stocked, never too busy, clean and just infused with that sense of wonderful, small-town loveliness. Palmerians - make fun of me all you want but I'm willing to bet I've traveled more than you, and I'm here to tell you that Palmer's a pretty sweet little town. If you have happened to have traveled more than I, then by all means go ahead and make fun of my love for my quaint hometown. It's time to get over yourself...we all came back after college anyway. You know it's true.
Anyway, back to the Wasilla Fred Meyer...oh lord. It's busy, everyone's grumpy and impertinent, the aisles are narrow, and let's not forget that it's never freaking stocked! The last time I was there, I overheard a frail, little old lady in one of those electric chair-cart things, ranting to the produce man about how absurdly the produce stands were set up. I felt bad for him because I am sure he had no influence over their new arrangement. He agreed, as do I, that they are set up ridiculously. It's painfully obvious that the person who designed their arrangement doesn't do the grocery shopping in his/her family.
I normally go to the grocery store about twice a week, sometimes more, to get all the things I need to make about five different meals for the week. But not this week. I've been avoiding the store. This translates to me trying to remember what we do happen to have on hand and scouring the web for recipes that I'll have at least half the ingredients for. Lucky for you, I've got one hearty Fall meal to share. And I didn't even have to go to the store.
This Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans dish is spiced with nutmeg, cinnamon, cloves and fresh ginger. Sweetened with maple syrup and reminiscent of pumpkin pie or dessert yams, the sprouted beans bring this dish back down to Fall dinner requirements. Robust, warm and satisfying.
Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans
Inspired by the amazing Sprouted Kitchen
Serves 6-8
- 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed
- 3 medium sweet potatoes (about 2.5 lbs), diced
- 1 medium yellow onion, diced
- 1 Tbsp. melted vegan butter
- 1 Tbsp. olive oil
- 1 lime, juiced
- 1/4 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tsp. ground nutmeg
- 1 Tbsp. fresh ginger, grated
- 2 Tbsp. maple syrup
- 1 garlic clove, minced
- 2 Tbsp. fresh thyme leaves or 1/2 tsp. dried thyme
- 1 1/3 cup dry TruRoots Sprouted Bean Trio (or 2 cups of your favorite beans, cooked)
- 6 cups of water
Begin by preheating the oven to 425 F.
Add the garbanzo beans, sweet potatoes and onions to a large casserole dish and stir to combine.
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In a small bowl combine the remaining ingredients, excluding the thyme and the beans. Whisk well to combine then pour over the garbanzo bean, sweet potato and onion mixture. Mix well to coat evenly.
Sprinkle the fresh thyme leaves over the top and bake at 425 F for 40 minutes. Stir halfway through the 40 minutes.
Meanwhile, bring the dry bean trio and water to a boil in a large saucepan. Once boiling, cover and simmer for 8 minutes then remove from heat. Allow to sit for 15 minutes, still covered. After the 15 minutes are up, drain. If you're using already cooked beans or canned beans then just heat them and serve over the sweet potato mixture.
Serve the beans over the sweet potato mixture.
- 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed
- 3 medium sweet potatoes (about 2.5 lbs), diced
- 1 medium yellow onion, diced
- 1 Tbsp. melted vegan butter
- 1 Tbsp. olive oil
- 1 lime, juiced
- 1/4 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tsp. ground nutmeg
- 1 Tbsp. fresh ginger, grated
- 2 Tbsp. maple syrup
- 1 garlic clove, minced
- 2 Tbsp. fresh thyme leaves or 1/2 tsp. dried thyme
- 1 1/3 cup dry TruRoots Sprouted Bean Trio (or 2 cups of your favorite beans, cooked)
- 6 cups of water
- Begin by preheating the oven to 425 F.
- Add the garbanzo beans, sweet potatoes and onions to a large casserole dish and stir to combine.
- In a small bowl combine the remaining ingredients, excluding the thyme and the beans. Whisk well to combine then pour over the garbanzo bean, sweet potato and onion mixture. Mix well to coat evenly.
- Sprinkle the fresh thyme leaves over the top and bake at 425 F for 40 minutes. Stir halfway through the 40 minutes.
- Meanwhile, bring the dry bean trio and water to a boil in a large saucepan. Once boiling, cover and simmer for 8 minutes then remove from heat. Allow to sit for 15 minutes, still covered. After the 15 minutes are up, drain. If you're using already cooked beans or canned beans then just heat them and serve over the sweet potato mixture.
- Serve the beans over the sweet potato mixture.
Please forgive my grocery store rant but...hey...sometimes you just need to let it all out. Damn you, Wasilla Fred Meyer!
