1 can of chickpeas and 1 sweet potato! A simple and delicious chickpea recipe. One of the easiest chickpea recipes I know! A simple and delicious recipe that anyone can make at home! My whole family and friends are delighted! Learn a new way to cook chickpeas and sweet potatoes! Everyone will be delighted with the taste of this dish! Happy cooking and have a wonderful day! 😊 💖 💬 Let me know in the comments how you liked my vegan recipes. ❤️ SUBSCRIBE to see new recipes:

🥣Roasted Chickpea Ingredients:
120g | 4.5oz | 1/2 cup chickpeas (1/2 can)
1 onion 1 tsp paprika 1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp Korean chili pepper flakes (gochugaru) pinch of salt
1 tbsp oil
🥣Chickpea and Sweet Potato Base Ingredients:
120g | 4.5oz | 1/2 cup chickpeas (1/2 can)
250g | 9oz | 1 sweet potato 1 onion 1 tablespoon oil black pepper to taste 1/2 teaspoon Korean chili flakes (gochugaru) pinch of salt
4 tablespoons chickpea flour
🥣Filling ingredients:
2 tablespoons tomato sauce or salsa dairy-free cheese chopped fresh parsley
🧑‍🍳Cooking tips:
❗Feel free to add your favorite herbs and spices to the recipe to get your favorite flavor. ❗If you don’t have Korean chili flakes (gochugaru), you can replace them with crushed red pepper flakes or cayenne pepper (halve the amount, as gochugaru is milder). ❗Pesto sauce can be replaced with salsa. ❗For an oil-free recipe, use water or vegetable broth instead of oil. 🥣Method: Add 120g | 4.5oz | 1/2 cup chickpeas (1/2 can) to a baking dish. Slice 1/2 an onion and add to the baking dish. Season with 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp Korean chili pepper flakes (gochugaru), a pinch of salt and 1 tbsp oil. ℹ️Crushed red pepper flakes or cayenne pepper can be substituted for the Korean chili pepper flakes (gochugaru). ℹ️For an oil-free recipe, use water or vegetable broth instead of oil. Mix well and bake in a preheated oven at 390F | 190C for 30 minutes. Mung Beans 120g | 4.5 oz | 1/2 cup cooked chickpeas (1/2 can). Peel and grate 250 g | 9 oz | 1 sweet potato. Grate 1 onion and add to the sliced ​​sweet potato. Add 1 tbsp oil. Season with black pepper to taste, 1/2 tsp Korean chili flakes (gochugaru) and a pinch of salt. Stir and add 4 tbsp chickpea flour. ℹ️ Be careful not to add too much flour. Heat a little oil in a non-stick frying pan and add the mixture. Cook on low heat, covered, for about 7 minutes. Flip to the other side and spread with 2 tbsp tomato sauce, salsa or pesto. ℹ️ The bottom of the mixture should be golden and still soft. 👩‍🍳 Don't worry about cooling the vegetable base, it holds its shape well. Add roasted chickpeas and some dairy-free cheese. Add some chopped parsley or cilantro. Cook on low heat under the lid for about 7 minutes. Let it cool. Cut the chickpeas into wedges and enjoy this delicious chickpea recipe! 😋 ✅ℹ️You will find many more easy and budget-friendly recipes on my vegan recipe channel! You will learn how to cook delicious plant-based dishes in a little time and on a limited budget, from ingredients,that everyone can afford. ❤️Friends, if you like this video, you can help the development and growth of the channel: Rate the video 👍 WRITE A COMMENT, ask a question and share your culinary ideas! I will be more than happy to answer all comments. Thank you very much for watching my video and see you soon! 💚 😊 💖

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