A trip to the farmer's market (the Lesieville market on Sunday morning) netted new carrots as big as a baby's arm, and as chubby and stubby, too. We have our cache of sweet potatoes, the asian kind, from the sweet potato man, both purple and white. In the freezer, divided up into parcels of a few cups each, are cooked chickpeas. So, with what was readily at hand, I became inspired to make dinner. This dish is so simple and took just a few minutes to prepare. The hefty chunks of sweet potato and carrot meant it took a little while to cook, but nothing crazy. It was ready in plenty of time for dinner.
The pumpkin seeds add texture, and the spices blend their flavours beautifully with the ingredients. I'm really into cumin and turmeric right now, even going as far as to load up my breakfast porridge with them the past few days.
I 'diced' the carrots and sweet potatoes so roughly that the pieces are quite large and chunky, but hey it only took me about 3 minutes to get everything into the pot.
2 tbsp extra virgin coconut oil
1/4 cup raw pumpkin seeds
2 cups roughly chopped sweet potato
2 cups roughly chopped carrot
1 1/2 cups chickpeas, cooked
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp sea salt
1/2 tbsp apple cider vinegar
1. put the coconut oil, spices, and pumpkin seeds in a large skillet, saute pan, or pot and cook lightly for a minute
2. add the carrot, sweet potato, and chickpeas and toss well to combine everything.
3. cover the pan/pot and cook on low heat until carrots are tender. If you need to, you can add a splash of water (if things start sticking).
4. serve with sauteed kale and a salad of tomatoes seasoned with salt and pepper.