I’m at a slight loss for words right now. I’m working with a food/beverage hangover from the great Almond Board trip I just got back from (pictures soon) and a mind that can’t seem to wrangle in everything that needs to be done before I head out to Minneapolis for the holiday weekend. I wanted to tell you all about my love of chickpea loaded potatoes but as far as I could get was “I love chickpeas and potatoes together.” (Awesome, yes?)
At any rate, I keep a bottle of teriyaki on hand for a good stir fry, but it works so well with this recipe. Also, I recommend making your own at home- it’s fairly simple and you can keep the ingredients simple! Print
- 2 sweet potatoes, baked
- 1 cup chickpeas drained and rinsed
- 1/4 cup teriyaki sauce
- Sesame seeds, to top
- Scallions, to top
- In a sauce pan, combine chickpeas and teriyaki sauce. Cook over medium-low heat for 6-8 minutes until sauce is warm and chickpeas are starting to make a popping sound.
- Cut a slit in the sweet potatoes and pinch open to form a hole. Divide chickpea mixture between the two potatoes
- Top with a sprinkle of sesame seeds and scallions.