Fast and easy curried sweet potatoes with chickpeas can serve as a side dish or a main vegetarian entrée. Warmly spiced with a hint of sweetness and a pop of heat this comes together in no time at all thanks to the use of curry powder!
To start off boiled sweet potatoes are pan-fried with onions until they take on a lovely shade of golden brown. The spices and chickpeas are added in and as they cook the potatoes are mashed down, as little or as much as you want. You can completely mash them the way I did or leave them chunkier if you like.
For a main dish serve over rice or greens.
This is my entry for Side Dish Saturdays, a weekly event I started to bring more attention to side dishes and give them the respect and love they deserve.
I would love it if you linked up your side dishes! I only have two guidelines for linking to the event.
Your link must be a side dish; no soups or recipes with meat/poultry. Old posts are ok but. . .
The post must have a link back to my site. All other links will be deleted; every link will be checked.
The linky will be open until Tuesday at midnight eastern time. If you get here late – no worries – just link up next week.