G-nut Special Sauce And Sweet Potatoes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 1/2 cup vegetable broth (i double this to thin the sauce)
• 2 1/2 tablespoons smooth peanut butter (i use natural crunchy pb)
• 2 teaspoons tomato paste
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• 2 medium sweet potatoes
• 2 teaspoons peanut oil (i usually use olive oil)
• 1 medium onion, minced
• 1/2 cup cooked chickpeas (i usually double this. we really like chickpeas.)
• 5 ounces fresh spinach
• 1 teaspoon ground cumin
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 cup roasted salted peanuts (i chop them up.)

Recipe

• 1 to make the sauce, combine broth, peanut butter, tomato paste, lemon juice, and garlic in a small pan and simmer over low heat 1-2 minutes.
• 2 poke holes all over sweet potatoes with fork. microwave on high 7-10 minutes, or until soft. let cool in microwave. (i have cooked them this way, but i prefer to bake the potatoes in the oven at 375 for an hour prior to making - the day before, earlier in the week, whenever i know i can babysit the oven for an hour or so - and briefly reheat them when making this. they taste better & peel more easily.).
• 3 meanwhile, heat oil in large skillet over medium heat. saute onion 4 minutes or until beginning to brown.
• 4 add chickpeas and saute 2 minutes more.
• 5 stir in spinach, reduce heat to low, and simmer 3-5 minutes or until spinach is wilted.
• 6 scoop sweet potato flesh into bowl and mash with cumin, lemon juice, salt, and turmeric.
• 7 divide sweet potato mixture between two bowls. top with chickpea mixture and cover with sauce.
• 8 garnish with peanuts and enjoy warm!