There’s a weird calmness in our home now that football season has ended – well, at least for us Falcons fans it has. Michael even took down the Falcons hats that he adorned our mantle with. It made for some interesting decor, but I let him do his thing. haha After last year’s Super Bowl mishap with the Falcons, I’m a little scarred. I never knew how much I cared about football until that game. Now, I’m not nearly as excited about the Super Bowl this year. Does anyone else still watch the game, even if your favorite team isn’t playing? It’s usually playing in the background, but I mostly focus on the snacks and half-time! Let’s go, JT!!
What are your favorite Super Bowl dishes?? Last year I made buffalo chicken wings but usually I’m content with chips, salsa and guac! Like, really – can you go wrong with chips and guac? Can you??
Chickpeas vs Chicken
For the longest time, I have posted pics on Instagram of one of our staple meals – Curry. I probably make it once every 2 weeks, if not more frequently – especially during the cold months! The warm Indian spices, the creaminess from the coconut milk, not to mention I just throw it all in one pan and voila! We got curry!
Typically I would make it with chicken, but lately I’ve been trying to do more plant-based meals. Legumes can be a huge trigger for my IBS so I have to limit my portions of this Chickpea and Sweet Potato Curry, which is really hard to do because it is so. good. If you don’t like chickpeas, just try this recipe out. They soak up all the delicious curry flavor and provide satisfying protein and fiber. As always, you can swap it out for chicken, just make sure to cook your cubed chicken until it reaches an internal temp of 165 degrees F. No food borne illness in this house! XX
Now, if you’re an Indian food connoisseur (I had to look up how to spell that word once or twice!), don’t get nit picky about the ingredients in this curry. I like to jazz up my dishes with as many veggies as possible, even if they aren’t traditionally in that dish. And, dishes like this are great for adding veggies to because the curry flavors soak right up and make everything taste like magic! Yes – magic!
Chickpea and Sweet Potato Curry
- 1 teaspoon garlic-infused olive oil (or 1 teaspoon of olive oil and 1 teaspoon minced garlic)
- 1 can chickpeas, drained and rinsed
- 1 large sweet potato, cubed
- 2 large carrots, diced into coins
- 2 cups spinach, chopped
- ½ bell pepper or 4 mini bell peppers, chopped
- 3 sprigs green onion, diced
- 1 can of diced tomatoes
- 1 can full-fat coconut milk
- 4 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt
- Heat olive oil in large sauté or sauce pan on medium heat.
- Add diced sweet potato and carrots to pan and sauté until mostly softened, about 10-15 minutes.
- Add chickpeas and bell pepper, and continue to sauté for 2-4 minutes.
- Add canned tomatoes, tomato paste, canned coconut milk and seasoning.
- Cover and simmer for 20 minutes.
- Add spinach and green onion, and continue to simmer for 5 minutes. Your house should smell so good at this point!
- Top with cilantro and serve over rice, cauliflower rice, or eat as is!
I am literally jealous that you are making this right now. I love this dish so much – I hope you enjoy it, too!