Sweet Potato and Roasted Chickpea Bowl

Updated at: Wed, 16 Aug 2023 14:52:10 GMT

Step 1

Preheat the oven to 400°F (205°C).

Step 2

Place the drained chickpeas on a kitchen towel and fold the towel over, to enclose the chickpeas.

Step 3

Rub gently and open up the towel, the skins of the chickpeas should have loosened so you can remove them.

Step 4

This step really improves the texture of the chickpeas.

Step 5

Place the skinned chickpeas on a

Step 6

sheet pan.

Step 7

Drizzle 1 tablespoon olive oil over the chickpeas, add 2 teaspoons of the chopped rosemary and toss to coat.

Step 8

Place the pan in the oven and roast for 25-30 minutes.

Step 9

When the chickpeas are crunchy, remove

Step 10

the pan and cool on a rack.

Step 11

When cool, transfer to a bowl and chill, if not eating

Step 12

immediately.

Step 13

In a cup, whisk the remaining olive oil, balsamic vinegar, reserved teaspoon of rosemary, garlic and salt, reserve.

Step 14

Cube the sweet potatoes and place in a

Step 15

steamer, steam over simmering water for 5 minutes, until the sweet potato is tender when pierced with a paring knife.

Step 16

Transfer the sweet potatoes to four wide, low bowls.

Step 17

Over the same simmering water, steam the kale for about 2 minutes.

Step 18

Transfer the kale

Step 19

to a kitchen towel and pat dry, then place on the cutting board and chop.

Step 20

Arrange the kale on top of the sweet potatoes.

Step 21

Arrange 1/4 of the chickpeas atop each bowl and drizzle with 1 tablespoon of

Step 22

dressing.

Step 23

Top with chopped walnuts and

Step 24

serve.

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