These sweet potato and chickpeas are simply, amazing, tasty and versatile because they serve as a salty afternoon snack, main item on the lunch plate, or as an accompaniment to a simple dinner.

If you search a little, it’s easy to understand that there are several versions of this recipe! After testing a few, this is my preferred way to accomplish it –

Ingredients

2 medium sweet potatoes

2 garlic cloves

1 can of 400gr chickpeas

2 tablespoon of buckwheat flour soup

1 teaspoon of ground cumin

olive oil, salt and pepper

1. Start by preheating the oven to 220ºC (200º if it is ventilated).

2. Peel the sweet potatoes, and after washing them, cut them into small pieces. Put them in a tray lined with parchment paper, season with a little olive oil, salt and pepper. Peel the 2 garlic, and add them to the potatos. Leave in the oven until they are tender, about 40 minutes. Then let them cool down.

3. Add the remaining ingredients in a cooking robot (if you do not have it, you can also use the magic wand), the drained and washed in water chickpeas, 2 tablespoon of buckwheat flour soup, 1 teaspoon of cumin, and also the roasted sweet potatoes and the garlic.

4. With the help of a tablespoon get the homogeneous mixture, and form with your hands the balls. Place the balls on a lined tray and bake for 20 to 30 minutes. Turn the balls over so that all the parts look golden.

This recipe results as a salty and nutritious snack for the afternoon, as will be the item that will stand out on the plate of your lunch, or to satiate you after your dinner soup!

Try it!

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