1 can chickpeas and 1 sweet potato! I make this incredible chickpea recipe almost every week!

1 can chickpeas and 1 sweet potato! Simple and delicious chickpeas recipe. One of the easiest chickpea recipes I know! Simple and delicious recipe everyone can make at home! My whole family and friends enjoy it so much! Learn the new way how to cook chickpeas and sweet potato! Everyone will be delighted with this dish taste! Happy cooking and wishing you a wonderful day! 😊 💖 💬 Let me know in the comments if you enjoy my vegan recipes. ❤️ SUBSCRIBE to see new recipes: 🥣Roasted chickpeas ingredients: 120g | | 1/2 cup chickpeas (1/2 can) 1 onion 1tsp paprika 1tsp ground cumin 1/2tsp garlic powder 1/2tsp Korean chilli flakes (Gochugaru) pinch of salt 1tbsp oil 🥣 Chickpea and sweet potato base ingredients: 120g | | 1/2 cup chickpeas (1/2 can) 250g | 9oz | 1 sweet potato 1 onion 1tbsp oil black pepper to taste 1/2tsp Korean chilli flakes (Gochugaru) pinch of salt 4tbsp chickpea flour 🥣topping ingredients: 2tbsp tomato sauce or salsa dairy-free cheese chopped fresh parsley 🧑‍🍳Cooking tips: ❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour. ❗ If you do not have Korean chilli flakes (gochugaru) you can substitute it for crushed red pepper flakes or cayenne pepper (reduce the amount in half as gochugaru is milder). ❗You can substitute Salsa sauce for pesto sauce. ❗For oil-free recipe use water or vegetable stock instead of oil. 🥣 Method: Add 120g | | 1/2 cup chickpeas (1/2 can) to a baking dish. Slice 1/2 onion and add to the baking dish. Season with 1tsp paprika, 1tsp ground cumin, 1/2tsp garlic powder, 1/2tsp Korean chilli flakes (Gochugaru), a pinch of salt and 1tbsp oil. ℹ️Korean chilli flakes (gochugaru) can be substituted for for crushed red pepper flakes or cayenne pepper. ℹ️For oil-free recipe use water or vegetable stock instead of oil. Mix well and roast in the preheated oven at 390F | 190C for 30 minutes. Mash 120g | | 1/2 cup cooked chickpeas (1/2 can). Peel and grate 250g | 9oz | 1 sweet potato. Grate 1 onion and add to gated sweet potato. Add 1tbsp oil. Season with black pepper to taste, 1/2tsp Korean chilli flakes (Gochugaru) and pinch of salt. Combine and mix in 4tbsp chickpea flour. ℹ️ Be careful not to add too much flour. Heat a little oil in a non stick skillet and add the mixture. Cook on a low heat with the lid on for about 7 minutes. Flip over to other side and spread with 2 tbsp tomato sauce, salsa or pesto sauce. ℹ️The bottom of the mixture should be golden and still soft. 👩‍🍳 Do not worry about the veg base cooling, it holds its shape well. Add roasted chickpeas and some dairy-free cheese. Add some chopped parsley or cilantro. Cook on low heat with the lid on for about 7 minutes. Let it cool down. Cut into wedges and enjoy this delicious chickpeas recipe! 😋 ✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford. ❤️My friends if you like this video you can help to grow and develop the channel: Rate the video 👍 WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments. Thank you so much for watching my video and see you again soon! 💚 😊 💖 #recipe #vegan #chickpeas